Cooking at altitude

[kaneohegirlinaz]

Mod edit: Cooking, especially baking, can be an issue at certain altitudes. New thread created. KKA

TastyReuben RIGHT?!
Not quite sure why mine sank in the middle - over mixing - too much liquid - didn't make adjustments for altitude - dunno!
I followed Chef John's recipe to the tee... those apples are so tender and juicy, the spice I might bump up, maybe some nuts?
I put it in a tupperware and into the `fridge as the recipe states, we'll see what she looks like manana ... that might be nice with coffee and a coupla slices of Bacon for breakfast ...

 

[Z-Cook]

I didn't make adjustments for the elevation here!

I find it doesn't make too much difference to most baking except somewhat to the timings - bake longer or whack up the temperature a hair but I tend to cook on the longer hotter side anyway

 

[Barriehie]

Did you both use the same recipe?

Good question Z!

I find altitude mostly only affects the temp of boiling water. I'm the guy measuring it. In NV, altitude 2,250' above MSL, water boiled at 208°F...

 

[Z-Cook]

I always find comparing results of using same recipe really fascinating!
Reminds me of this famous baking tale about angel food cake

I find altitude mostly only affects the temp of boiling water. I'm the guy measuring it. In NV, altitude 2,250' above MSL, water boiled at 208°F...

This is what I've found, too. We're at 5,500ft/2675m.

Yes, we both used Chef John’s recipe

I'm thinking variables like overall mixture hydration/wetness - different flours absorb liquids differently and different apple varieties give off different amounts of liquid when macerated and cook differently and different ovens running hotter or cooler.
(And then there are variables in how the flour is scooped in cups measurements which is why I always covert recipes to grams/weight I also find the standard 1c flour = 120g too low & use 130 -140g per)

Looking at the loaves again, I'm thinking apples

I actually often find loaf pan cake recipes esp with chunks of raw fruit or veg challenging!

 

[kaneohegirlinaz]

I beg to differ on high altitude baking and here's why:
https://www.kingarthurbaking.com/learn/resources/high-altitude-baking
I forgot the basics and we've only lived at elevation for 19 years!!!

 

[Barriehie]

I beg to differ on high altitude baking and here's why:
High-Altitude Baking | King Arthur Baking
I forgot the basics and we've only lived at elevation for 19 years!!!

All that makes sense but I'm not that picky and bake by feel. It always works out.

Like when posting recipes I actually have to make it with measures to know what to write otherwise I just make it.

 

[SatNavSaysStraightOn]

but I'm not that picky and bake by feel. It always works out

I'm at the bottom end of "high altitude" and have definitely noticed a difference with anything using yeast. If it says 5g of dried yeast, I only need 1.25g. Anything more and I'm scraping burnt dough off the oven or out of the bread maker.

 

[Z-Cook]

I'm at the bottom end of "high altitude" and have definitely noticed a difference with anything using yeast. If it says 5g of dried yeast, I only need 1.25g. Anything more and I'm scraping burnt dough off the oven or out of the bread maker.

That's really interesting. Thats a lot less. What elevation are you at?

 

[SatNavSaysStraightOn]

That's really interesting. Thats a lot less. What elevation are you at?

Only 900m (3,000 feet). I've also seen a difference with the pressure cooker as well.

 

[Z-Cook]

I beg to differ on high altitude baking and here's why:
High-Altitude Baking | King Arthur Baking
I forgot the basics and we've only lived at elevation for 19 years!!!

What elevation are you at kaneohegirlinaz?

I often bake longer and hotter than given recipes, mainly thru trial and error and making notations to recipes and 'dialling' them in.

I noticed the use of baking soda/bicarb without any additional baking powder in that recipe and wondered about that.

 

[kaneohegirlinaz]

Z-Cook we're mile high +

 

[Z-Cook]

Z-Cook we're mile high +

Mile n a third I see - higher even than the dark sky city. Thats pretty high up. We're at a tad over a mile.

What's your most usual/common altitude consideration when baking?

 

[kaneohegirlinaz]

Mile n a third I see - higher even than the dark sky city. Thats pretty high up. We're at a tad over a mile.

What's your most usual/common altitude consideration when baking?

Temp & flour quantity

 

[karadekoolaid]

I'm at 1,300 mts (4,250 ft) but, to be honest, I don't know what the differences are because I rarely cook at any other place.

 

[TastyReuben]

I’m at 1,014 feet/309 meters. Not sure what that gets me, but that’s what I’m sitting on.