High Altitude Baking Tips
Banana bread, chocolate chip cookies, blueberry muffins and lemon pie - oh my! These, along with most baked goods, are some of my favorite things. But making these delicious treats at high altitude can result in flat, improperly baked and sunken breads and desserts that are sure to disappoint.
When baking at high altitude, you need to consider the climate differences and how the science behind the baking impacts the recipe ingredients. Some modifications may have to be made in order to get the most flavorful, beautiful, delicious creation.
bread
French toast, dinner rolls with honey butter and turkey, avocado and BLT sandwiches are best enjoyed with fresh, home-baked bread. Considerations need to be made when baking bread with yeast, as the higher elevation changes the reaction.
Yeast activates faster in high altitude and shortens the rising time of bread. You can either reduce the amount of yeast or allow the dough to rise twice, punching down in between. At the end of the rise time, the dough should not be more than double in size or it can result in collapsed, heavy or dry bread loaves.
To give dough the proper consistency, you may also need to add more liquid due to the drier climate.
muffins and biscuits
Biscuits and gravy is a favorite dish that wouldn’t be the same without light, buttery biscuits! Lemon poppy seed muffins, blueberry muffins bursting with juiciness and pumpkin muffins with chocolate chunks are best when they are moist and full of flavor.
Adjustments may need to be made in your recipes or you may end up with bitter tasting biscuits. This is because the baking soda and baking powder are not adequately neutralized at higher elevations. A reduction in the amount of either or both of these ingredients will help.
For proper moisture, height and texture, you may need additional flour and/or liquid depending on the type of muffin or biscuit.
cookies
Every year, we make a collection of Christmas cookies to share with loved ones and acquaintances to spread the joy of the holiday season! Chocolate chip cookies, sugar cookies, peanut butter cookies and drop cookies are just a few of the choices, and we have modified the recipes to create the perfect indulgence for all to enjoy.
In order to get a moist, flavorful and fluffy cookie, there are certain adjustments that need to be made based on your elevation. Increasing the amount of flour and various liquids will keep the cookie from drying out and give it proper height. Decreasing the baking powder, baking soda, fat or sugars will help the cookie consistency. Increasing the temperature may be needed to make sure the cookie is completely baked.
cakes
Chocolate cake with buttercream frosting and raspberry filling is an easy, simple and delicious cake for special occasions. Shortcake and angel food cake are great options to pair with fresh fruit. Cake pops are super fun to make and a big hit at any party. To enjoy a moist cake with proper structure, you may need to modify the recipe based on the type of cake you are making and the ingredients used.
Cakes made with butter or shortening may need a reduction in baking soda and powder to keep the cake from rising too fast. Decreasing the amount of sugar and liquid will help compensate for the increase in evaporation which creates fallen cakes due to the concentrating of sugar. Increasing the baking temperature will allow the leavening gases in the cake to fully activate and stop rising.
Cakes using beaten egg whites, such as angel food and sponge cakes, will need modifications to keep the cake from falling. The egg whites should be beaten until the peaks are soft and still slightly bent, not stiff. Structure and consistency may also benefit from reducing the amount of sugar, adding flour and increasing the baking temperature.
Keep in mind that you should always follow food safety instructions and cook foods to the proper temperature, regardless of elevation.
Come check out some of our great recipes with high altitude conversions included! Happy Baking!