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Living in the sky 
Mar. 27, 2010 6:02 pm 
Updated: Mar. 29, 2010 8:58 pm
I am a Grandma that loves to bake but have special baking issues. I live in the mountains at 6200' on a lake. There doesn't seem to be many recipes or blogs to help bakers with special baking issues... If anyone would like to share their tips and recipes for high altitude baking that would be wonderful!!! Have a wonderful day...
Mar. 28, 2010 11:33 am
Hi there Laura, I live in Switzerland and also have altitude "problems" soemtimes. I'll try to be short, but I mean everything in a friendly way. &200 feet means that water boils at the lower temperature of around 200°F (93.5°C), Crackers and cookies stay crisp like forever, but cakes and breads dry out quickly. The following changes are really for 5000 feet (unless otherwise mentioned), 'cos that was guessed to be an average height for altitude-dwellers when I did a short course. So you might need to add roughly a quarter on top of the changes. It may be a pain, but you are definitely going to have to experiment a bit, until you find what works for you.... Baking: Bake at higher temperatures. One golden rule is beat "Stiff" egg whites only to the soft peak stage, otherwise you get too much air which can cause baked structures to fall. Flours will be a little drier, so add some extra liquid; and reduce things like baking powder/soda - also you might need to cut down sometimes on the sugar amounts. When you have done something successfully, note the chnages from what you did and the original recipe, and then apply those changes to other recipes. ... Cooked frostings will usually be ready sooner once you are above 2500 feet. ... You didn't ask for anything other than baking but I have other suggested changes for all matter of things. (Slow-cooking - Stews and Braises - for example, the "rule of thumb" is to add 1 more hour on low, or 30 minutes on high, for each 1000 feet above 4000!) I will go and search out my high altitude cake notes if you like, but I didn't want you to think you were all alone!
Mar. 28, 2010 11:35 am
6200 I meant ... not &200
Mar. 28, 2010 12:15 pm
Angel cake (5000 feet) ... at 7000 feet add 1 Tbsp flour and take out 2 Tbsps sugar. ... Keep egg whites in fridge until needed ... preheat oven to 375 °F ... you need a 10 inch tube pan (ungreased) ... sift together 3 or 4 times and return to the sifter: 1 cup plus 2Tbsps sifted cake flour, 1/2 cup sugar, 1/2 teaspoon salt. ... in a bowl, beat 12 large egg whites (1 1/2 cups) with 1 1/2 cream of tartar, until glossy and peaks just barely fall ... fold in 1 cup sugar ...beat until fluffy and meringuelike then add 1 1/2 teaspoons vanilla ... now sift the flour mixture 1/4 at a time over the top, folding gently until all nearly incorporated - do NOT stir or mix...with the final sifting, fold it all until no trace of flour left...scrape this all into the pan, draw a thin spatula thru to get rid of large air pocketsw. Spread evenly and bake (40 mins about) until a toothpick inserted in the centre comes out clean... Let cool for min 1 1/2 hours UPSIDE DOWN, setting the tube over a bottleneck or resting the pan on 4 glasses.
Mar. 28, 2010 12:17 pm
I have other recipes, but have not posted them here....2 variations of the above angel cake, a butter cake, a white cake, a fudge cake and a sponge cake ... but that's enough typing for now.
Mar. 29, 2010 8:58 pm
Hello Swiss Phil, Thank you so much for all your help!!! I would love to have your other cake recipes!!! I am really trying hard to become a great baker for my family. I have eight grown children and twelve grandchildren, non of which bake. There is so much to learn about the changes in everthing!!! I was at sea level for many years and have found out the hard way about living in the mountains...I also love to cook and use a slow cooker but my passion is baking and anything chocolate. Again, thank you for all your help!!!
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