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Cakes that sink in the middle, cookies that are flatter than pancakes and
pies that bubble up and overflow onto the floor of the oven - such are the
joys of cooking in the high altitudes of the Rocky Mountain region. For
years, Colorado State University Extension has been a source
of tested recipes that work at altitude and a trusted place to get help in
adjusting old family favorites so they work in the higher altitudes of
Colorado and the Rockies.
Why do baked goods present such a challenge for the high-altitude cook?
The reason is our lower atmospheric pressure caused by the thinner blanket
of air above. At sea level, the atmosphere presses on a square inch of
surface with a weight of 14.7 pounds. At 5,000 feet, that pressure is only
12.3 pounds and at 10,000 feet, it's just 10.2 pounds. It's no wonder we
often feel light-headed after climbing up a mountain.
As for foods, this decreased pressure affects food preparation in three
related ways: 1) leavening gases expand more quickly; 2) moisture
evaporates faster from foods; and 3) water and other liquids boil at lower
temperatures. In addition, because the climate of higher altitude areas is
usually drier than that found at lower elevations, flour may be drier and
dough may require more liquid to reach the proper consistency.
Most cake recipes need no modification up to an altitude of 3,000 feet.
Above this, the lower atmospheric pressure may allow excessive rising,
which stretches the cell structure of the cake, making the texture coarse,
or breaking the cells and causing the cake to fall. Corrections usually
include decreasing the amount of leavening and/or increasing the baking
temperature to help set the batter before the leavening gases expand too
much. Because excessive evaporation of liquid at high altitude also leads
to a higher concentration of sugar and fat that can further weaken cell
structure, decreasing the proportion of sugar and fat and increasing the
proportion of liquid can also help. In some recipes, adding an extra egg
may be all that is needed. Eggs contain protein that helps strengthen cell
structure.
While only repeated experiments with each sea-level recipe can determine
the most successful proportions to use, one of the best places to start is
to compare your favorite recipe that's not working at altitude with one
that has been formulated to work well at altitude. This is where the high
altitude publications developed by Colorado State Extension
come in handy. In addition to a free booklet of tips on adjusting recipes
for altitude, they offer several different specialty booklets for $2.75
each plus a newly published Complete Guide to High Altitude Baking that
retails for $14.95.
For more information on the booklets or the new High Altitude Baking book,
contact the Extension Resource Center at (970) 491-6198.
For more information, contact your local
Colorado State University Extension office.
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