Baking at higher altitudes has its own special set of rules. With the air being thinner and temperatures drastically different from lower elevations, one must know the tricks of the trade. It’s easy to master. You just might to learn by trial and error. Hopefully these quick tips will help you on your way to becoming a master baker in no time.
I will first give you a five point list of ingredients that require special attention due to the elevation.
- First, your oven temperature should be set 15-25 degrees higher than usual. Unless you are baking something delicate like a cake, or pretty much anything chocolate ( refer to the general temperatures for those things)
- For every 30 minutes of baking time, be sure to reduce each segment by 5-8 minutes. Being at a higher altitude allows things to bake faster.
- Decrease sugar by one tablespoon per cup. Being in a high altitude increases the concentration of the sugar and can weaken the structure of what you are baking.
- Your liquid must be increased by one to two tablespoons if you are at 3000 ft. Also add an additional tablespoon for each 1000 ft. You can also use eggs to increase the liquid if the recipe calls for it as an ingredient This will keep what you are baking from drying out.
- .When you are baking at 3,500 ft, you should add one extra tablespoon of flour. You should also add this for every 1500 ft above that. Besides the flour helping to produce better baked goods it also helps maintain the structure of whatever it is you are baking.
These are just a few quick tips to help you become the talk of the town ( or just friends and family) when it comes to be a baker. Me personally, I’m not the best at baking from scratch so I usually just read the label for directions. They generally have a different set of rules for higher altitudes.
Although, I assume those who are reading this prefer the home-style method and that is a huge accomplishment in itself.
As I said before, this will be trial and error in the beginning. I assure you it is every bit worth it though because your cakes, pies, cookies, bread, etc…will come out fantastic where others just fall flat. Baking is definitely a science but far from as hard as it may seem. Besides, the fulfillment of a job well done, and happy, hungry, people gathered around you marveling at the splendor you have laid before them is an amazing sign of praise. It’s also an ego booster too!!
I hope these little tricks of the trade help you along your journey in the culinary world and may you bake until your hearts content.