| T O P I C R E V I E W |
| phonelady |
Posted - Oct 08 2010 : 7:47:08 PM
Hi Everyone,
Got a question for you.
I moved a little further east here in Colorado - and apparently entered the rhelm of high altitude cooking. I'm at the 49,000 foot level.
Does anyone else have to adjust their baking and cooking recipes?
Would you share with me what you've done?
Thanks!
Carla
It's not just life-
It's an adventure!
http://familyhistoryfindings.blogspot.com/ |
| 8 L A T E S T R E P L I E S (Newest First) |
| Aunt Jenny |
Posted - Oct 12 2010 : 10:05:38 PM
We are at 5500 feet here in mid Utah. I had a hard time at first adjusting..moved here from Sea Level...but like has already been suggested...adding a little flour and experimenting has worked. Good luck!I think living in the mountains is worth it!
Jenny in Utah
Proud Farmgirl sister #24
Inside me there is a skinny woman crying to get out...but I can usually shut her up with cookies
http://www.auntjennysworld.blogspot.com/ visit my little online shop at www.auntjenny.etsy.com |
| Mamarude |
Posted - Oct 12 2010 : 4:16:21 PM
How funny, that's from our extension office! I have it printed and hanging in a cupboard!
Baking at 6512 still seems like an experiment to me, and now I'm trying to do it gluten free! I try one or two of those suggestions every time I bake something, but have to remember to write it down so I can remember what worked!
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| rosarita78 |
Posted - Oct 10 2010 : 1:01:09 PM
yeah I'm from santa fe 7500 feet and I usually have to look for the high altitude directions....ORRR add a little more flour to anything I make with flour. Don't open your oven because you will have things fall.
maybe this will help http://www.swcoloradohome.com/articles/food/020114_b.asp
Reina
http://reinascountrykitchen.blogspot.com
http://icookinnewmexico.blogspot.com |
| Roxy7 |
Posted - Oct 09 2010 : 3:52:56 PM
I am a mile high here in Denver. I make adjustments to cake mixes because it says to, but I never do on anything else. It never affects my baking. |
| phonelady |
Posted - Oct 09 2010 : 07:56:26 AM
Hey Barb,
Made a yummy chocolate cake last night - and it wasn't sunk in the middle.
Thank you very much for the information!
Smiles!
Carla
It's not just life-
It's an adventure!
http://familyhistoryfindings.blogspot.com/ |
| Candy C. |
Posted - Oct 09 2010 : 06:55:08 AM
Barb,
I am glad you reminded me about adding the extra flour to cake recipes. We are at 4400 feet here and my cakes have been falling since we moved here and I had just about given up making them!! LOL!!
Candy C.
Farmgirl Sister #977
Go confidently in the direction of your dreams. |
| gramadinah |
Posted - Oct 08 2010 : 9:13:35 PM
Growing up in Boulder CO we didn't very often worry about the altitude and our baking and never had any problems I do remember it did take longer for things to boil but that was it.
Diana
Farmgirl Sister #273 |
| meggy2 |
Posted - Oct 08 2010 : 8:30:36 PM
Carla, I also live in eastern Colorado. 49,000 feet? maybe 4900 or mine is 5200. Must have been a typo. ANYWAYS I find that for cakes it is good to add about a tablespoon of flour to the recipe or they have a tendancy to fall. Use a few grains less baking powder or yeast, and most things take a little longer to bake (about 2-5 mins) A little practice will be all you need to figure it out. My family ate a lot of flat cakes when we first moved here. Happy baking. |
