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High-altitude baking tips?
Just moved to a town over 7000 ft. Many of my cookbooks don't address altitude, although some do. Can anyone provide some tips on what I might change to recipes for baking over a mile high? Thanks
2 Answers
- Anonymous1 decade agoFavorite Answer
This is for Shortened Cakes at over 7500 ft:
Baking powder - decrease by 60%
Flour - increase by 9%
Eggs - increase by 15%
Sugar - decrease by 9%
Fat - decrease by 9%
Liquid - increase by 22%
Edit: The book only mentioned this one thing about cakes. It doesn't have a chapter on high altitude baking. I found all kinds of websites that pertain to this subject. Here is one link:
Source(s): "Professional Baking - fourth edition" - Wayne Gisslen - 1 decade ago
i didnt even know that altitude matter...execpt for like certian cakes...idk what would help...