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An excellent resource is The New High Altitude Cookbook by Beverly M. Anderson and Donna M. Hamilton. Adjusting Leavening Agents At high elevations, the decreased air pressure causes leavening agents to react too quickly. When a cake rises too fast, no leavening gasses remain when it's cooked, and it becomes coarse and sunken. Decrease the amount of leavening agent to avoid this. At 5,000 ft. decrease baking powder or soda by 15-25%, and by 25% or more at 7,000 ft. Adjusting the Volume of Eggs The New High Altitude Cookbook says, "One early cookbook recommended the addition of an egg as the only change in converting a sea-level recipe for high altitude. Today, the recommendation is to always use extra-large eggs in all baking. The protein in the eggs strengthens the cell structure and makes up for dryness in the air creating velvety, moist cakes." Other Ingredient Adjustments
You may have to increase baking temperature. At 3,500 - 6,500 ft. increase by 15%-25% and 6,500 ft. and over increase by 25%. You may need to do a little experimenting - sometimes oven temperature needs to be slightly decreased for cakes to rise properly and slowly. Invest in an oven thermometer so you know the exact temperature of your oven. Go To Page: 1
The copyright of the article High Altitude Baking: How to Adjust Recipes Above Sea Level in Cake Decorating is owned by . Permission to republish High Altitude Baking: How to Adjust Recipes Above Sea Level in print or online must be granted by the author in writing.
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