I got all my training at “sea-level”, so this “high altitude” stuff is all new to me.
Solution?
Create a resource I can refer to, and so can you. Without further ado… Here’s what I’ve found to help me turn out well-cooked meals at elevation 5000 feet. Pat Kendall, PhD at Colorado State University Cooperative Extension Service had provided this concise information.
Here’s the science behind all this…
At altitudes above 3,000 feet…
…preparation of food may require changes in time, temperature or recipe. The reason, lower atmosphere pressure due to thinner blanket of air above. At sea level, the atmosphere presses on a square inch of surface with 14.7 pounds, at 5,000 feet with 12.3 pounds, and at 10,000 feet with only 10.2 pounds - a decrease of about 1/2 pound per 1,000 feet. This decreased pressure affects food preparation in two ways:
1. Water and other liquids evaporate faster and boil at lower temperatures.
2. Leavening gases in breads and cakes expand more.
Water boils faster as the elevation increases. That means it takes longer to actually “cook” something at 5000 feet than it does at sea-level
Altitude Temperature
Sea Level 212 degrees F
2,000 ft. 208 degrees F
5,000 ft. 203 degrees F
7,500 ft. 198 degrees F
10,000 ft. 194 degrees F
That also means a bowl of “boiling soup” won’t be quite as hot… by about 9 degrees.
Deep-fat Frying
The lower boiling point of water in foods requires lowering the temperature of the fat to prevent food from over browning on the outside while being under-cooked on the inside. The decrease varies according to the food fried, but a rough guide is to lower the frying temperature about 3 degrees F for every increase of 1,000 feet in elevation.
Breads
High altitude has its most pronounced effect on the rising time of bread. At high altitudes, the rising period is shortened. Since the development of a good flavor in bread partially depends on the length of the rising period, it is well to maintain that period. Punching the dough down twice gives time for the flavor to develop.
In addition, flours tend to be drier and thus able to absorb more liquid in high, dry climates. Therefore, less flour may be needed to make the dough the proper consistency.
Cakes Made with Shortening
Most cake recipes perfected for sea level need no modifications up to 3,000 feet. Above that, decreased atmospheric pressure may result in excessive rising, which stretches the cell structure of the cake, making the texture coarse, or breaks the cells, causing the cake to fall. This usually is corrected by decreasing the amount of leavening agent. Also, increasing the baking temperature 15 to 25 degrees “sets” the batter before the cells formed by the leavening gas expand too much. Excessive evaporation of water at high altitude leads to high concentration of sugar, which weakens the cell structure. Therefore, decrease sugar in the recipe and increase liquid. Only repeated experiments with each recipe can give the most successful proportions to use. Table 3 is a helpful starting point. Try the smaller adjustment first, this may be all that is needed.
In making rich cakes at high altitudes, you might have to reduce shortening by 1 or 2 tablespoons. Fat, like sugar, weakens the cell structure. Also, increasing the amount of egg strengthens the cell structure and may prevent the too-rich cake from falling.
Cake-recipe adjustment guide for high altitude.
| Adjustment | 3,000 ft. | 5,000 ft. | 7,000 ft. |
| Reduce baking powder, for each tsp., decrease: | 1/8 tsp. | 1/8-1/4 tsp. | 1/4 tsp. |
| Reduce sugar, for each cup, decrease: | 0-1 Tbsp. | 0-2 Tbsp. | 1-3 Tbsp. |
| Increase liquid, for each cup, add: | 1-2 Tbsp. | 2-4 Tbsp. | 3-4 Tbsp. |
Angel Food and Sponge Cakes
The leavening gas for these is largely air. Do not beat too much air into the eggs. Beat egg white only until they form peaks that fall over - not stiff and dry, which will cause collapse of cells. Strengthen cell structure by using less sugar and more flour, and a higher baking temperature.
Cake Mixes
Adjustments usually take the form of strengthening the cell walls of the cake by adding all-purpose flour and liquid. Suggestions for high-altitude adjustments are provided on most cake mix boxes. Follow these suggestions.
Cookies
Although many sea-level cookie recipes yield acceptable results at high altitudes, they often can be improved by a slight increase in baking temperature; a slight decrease in baking powder or soda, fat and/or sugar; and/or a slight increase in liquid ingredients and flour. Many cookie recipes contain a higher proportion of sugar and fat that necessary, even at low altitudes.
Biscuits, Muffins and Quick Breads
Quick breads vary from muffin-like to cake-like in cell structure. Although the cell structure of biscuits and muffin-type quick breads is firm enough to withstand the increased internal pressure at high altitudes without adjustment, a bitter or alkaline flavor may result from inadequate neutralization of baking soda or powder. When this occurs, reducing the baking soda or powder slightly will usually improve results.
Quick breads with a cake-like texture are more delicately balanced and usually can be improved at high altitudes by following the adjustment recommendations given for cakes.
Pie Crusts
Not generally affected by altitude. However, slightly more liquid may be used.
Practical Baking Notes:
1. Flour, use any brand of enriched all-purpose flour (or cake flour, if called for by the recipe).
2. Do not assume that your sea level recipe will fail. Try it first. It may need little or not modification.
