Baking Project

Sometimes at the end of a recipe, we come across a small section on how to adjust the ingredients if we are baking at high altitude. This mention always makes me wonder. Do we really have to adjust our cooking or baking if we are living on high land, a mountain or if in outer space, like our handsome astronaut? ( I don’t think they cook there..)

I did some reading. It is quite technical but it seems that at altitude above 3000 feet, due to less air pressure, some changes is required. At higher altitude, the leavening gas in our bread dough will be more active and cake batter also will expand more. The adjustment needed :

• Yeast bread should be made with less flour and deflated twice. Baked at temperature 15 to 25 F higher.
• Bake cookies at an increase temperature of 20 to 25F.
• Most baked goods like muffin, cakes and bread need less leaveners (yeast or baking powder). The amount of sugar and liquid also need to be adjusted.
• Some increase the quantity of eggs in bread and cakes to help strengthens the batter.

For more information, you can visit this site, and here too.

Be back soon..

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