What’s the difference between baking at sea level or at 5,000 feet?Got undercooked, overcooked, coarse, or collapsed baked goods? Are you in
Who knew that baking a cake at sea level or at 5,000 feet would make such a big difference? I’ve heard of flattened out cupcakes and undercooked brownies, but I never knew why. The extent of my knowledge was that it had “something” to do with the altitude and that was it.
While researching, I found a great website that contains everything you need to know about baking at high altitudes. This website recognizes a book called “Pie in the Sky” by Susan G. Purdy. All my questions answered in one handy website.
Here's a little introduction to the technical part...baking depends on food chemistry, atmospheric pressure, humidity, climactic conditions and last but not least elevation. As elevation increases the boiling point of water decreases causing liquids to evaporate quicker and leavening agents to expand quicker. For a baker, these things mean big trouble.
For every 500 foot increase in altitude the boiling point of water drops one degree. When the boiling point temperature drops food takes longer to cook in or over liquid, custards take longer to set, and foods in a double boiler may not receive enough heat to cook properly. When water begins to evaporate from batter or dough the ratio of liquids changes resulting in a higher concentration of sugar and fat, weakening the structure of baked goods sometimes causing them to collapse or have a coarse texture.
When leavening agents expand too quickly, bake goods can rise too fast, and yeast breads can over-proof or rise then fall. Higher altitude also means drier conditions, or drier ingredients in this case. Recipes made at high altitude may require more liquid than recipes done at sea level.
Just when you thought baking was all fun and games, it all really comes down to a science. Hooray for science!
For more information on high altitude cooking visit the "Pie in the Sky" website or Google these and other websites:
High Altitude Baking at 5000 feet
Here are some books that I found on baking at high altitudes. Look for these books and others at Amazon.com
High Altitude Baking: 200 Delicious Recipes & Tips for Great Cookies, Cakes, Breads & More - by Colorado State University Cooperative Extension
Baking at High Altitude: The Muffin Lady's Old Fashioned Recipes - by Randi L. Levin
