Problems usually can be corrected by adjusting baking temperature and one or more key ingredient, including baking powder, baking soda, sugar, liquid, or fat. The collapse of cell walls means the cake falls. Also, the pressure within rising batter can build, stretching cell walls and causing them to burst. Leavening occurs faster, and gas bubbles tend to group into large, irregular pockets in a batter or dough. Leavening gases in breads and cakes expand more rapidly. And some cakes won't set, or by the time they do, they are dry and crumbly. Quicker evaporation can also make baked goods more prone to sticking as sugar becomes more concentrated. Liquids evaporate faster because water boils at lower temperatures. Lower air pressure affects baked goods two main ways: they lose moisture more quickly and rise more easily.
Use only ingredients listed in recipes.Guidelines for successful high‑altitude baking
This affects the internal structure of baked products. At 7,500 feet, for example, water boils at about 198°. With each 500-foot increase in elevation, the boiling point of water is lowered by just under 1☏. Higher altitude means lower air pressure, which decreases the boiling temperature of water. At 3,000 feet or more above sea level (which includes ALL of Wyoming), you get to blame the altitude!Īt sea level, water boils at 212☏. If you are new to Wyoming, you may wonder why cookies crumble or cakes fall. Since most recipes are created for sea level, success at high altitudes may require adjustments in time, temperature, or ingredients. Special Thanks: to everyone who baked and tested recipes for this publication.ĭedicated to Margaret S.
#STACKS AND YOLKS CHEYENNE SERIES#
Student Recipe Testers: Carolyn Benepe, Christine Davis, Kara Guenther, Taylor McShea, and Nathan RaskaĬonsumer Recipe Testers: Tanya Engel, Lindsay Hadfield, Steve Miller, and Tana StithĬookbook and High‑Altitude Series Development:Ĭhavawn Kelley, editor, and Tanya Engel, photographer & designer Revised May 2017 by Rhoda Schantz, Associate Professor, Food and Nutrition, and Vicki Hayman, UW Extension Nutrition and Food Safety educatorĬoordinator, Recipe Development, Modification, and Testing: Rhoda Schantz Boyd, former Associate Professor, and Mayme C. Nor does it imply approval of products to the exclusion of others that may also be suitable. The information given herein is supplied with the understanding that no discrimination is intended, and no endorsement information of products by the University of Wyoming Extension is implied. Trade or brand names in this publication are used only for the purpose of educational information.
This publication also includes new recipes which were developed at high altitude, which is the opposite of most recipes which are developed and baked at lower elevations then adjusted using the standard high altitude baking adjustments guidelines. Written instructions were clarified using standardized recipe writing guidelines to achieve reliable outcomes for each recipe. Utensils and household equipment were updated, along with the use of available baking aids.
In addition, the pans were updated by using the current pan descriptions and/or sizes. The most important example was replacing shortening with oil. The revision of B427 Baking at High Altitude (1965) recipes, was undertaken to modify and modernized them to incorporate ingredients which are more current to lifestyle and health. Baking it Up! Tested Recipes and Tips for Baking at Altitude
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