Discussion Forums - Cooking Cooking

Topic: High Elevation Baking

Club rule - Please, if you cannot be courteous and respectful, do not post in this forum.
  Unlock Forum posting with Annual Membership.
Subject: High Elevation Baking
Date Posted: 1/15/2009 10:45 AM ET
Member Since: 4/3/2007
Posts: 123
Back To Top

I live at a high elevation (right around 5,000 feet above sea level) and I've found the following high elevation tips very helpful in my baking. I wrote these tips on a 3 x 5 card that I pull out with whatever recipe I'm using. Now, my cookies are no longer flat : )

Increase the baking temperature

Decrease the amount of baking soda or baking powder

Decrease the amount of fat and/or sugar

Increase the amount of liquid and/or flour

Date Posted: 3/6/2009 10:50 AM ET
Member Since: 4/3/2007
Posts: 123
Back To Top

Lately, I've been baking a few loaves of bread at home every 2 weeks or so to help save on the cost of groceries. I use a few loaves right away and then freeze the rest to use later.

Since I started adjusting my bread recipes for elevation, the bread has always turned out really well.

Subject: re:High Elevation Baking
Date Posted: 3/19/2009 1:10 AM ET
Member Since: 10/4/2005
Posts: 3
Back To Top

Using bread flour (hard/ high protein/ high gluten flour) in cookie and cake recipes also helps.