What adjustments do you make when baking at altitude?

Answer 1

First, get the pilot's permission.... But seriously, there's no difference based on the altitude; altitude only changes boiling points, which impacts most on baking.

THE ABOVE IS NOT AT ALL TRUE! If you want to have dinner at bedtime, believe them. Higher altitude adds an hour or several hours. Learn from my experience. Here is a guideline for cooking turkey at higher altitudes:

High Altitude RoastingAt altitudes of 5000+ feet, add approximately 5-10 minutes per pound to recommended "Turkey Roasting Timetable @ 325°F." Use a meat thermometer to verify doneness. The thermometer should read 180-185°F in the thickest part of thigh (not touching bone) for whole turkey, or 170-175°F. in the thickest part of the breast for turkey breast.

Answer 2

Lower air pressure at high elevations causes air bubbles trapped in the batter to rise at a faster rate. A change in the proportions of ingredients used in leavened foods such as cakes and yeast breads might be necessary. In some instances, a change in baking temperatures may also be necessary.

Most cake recipes need no modification for sea level up to the altitude of 3,000 feet. Above that, it is often necessary to adjust recipes slightly. Usually, a decrease in leavening or sugar (or both) and an increase in liquid are needed. Ingredients such as eggs or butter are considered liquids. For any baked goods that rise (yeast breads, cakes or breads made with baking powder, etc.), it is important to adjust the recipe so that the rapid rise time doesn't make the resulting bread or cake too dry.

Yeast Cakes: Yeast cakes rise more quickly at high altitudes, so be sure to watch your dough carefully and judge the rise time by the change in the dough's bulk, not by the amount of time it takes. Proofing time for yeast cakes should be reduced. For cakes using baking powder: Don't overbeat the eggs. Overbeating adds too much air to the cake. Raise the baking temperature slightly; the faster cooking time will keep the recipe from rising too much. At elevations over 3,500 feet, the oven temperature for batters and doughs should be about 25 degrees F higher than the temperature used at sea level. Decrease the amount of baking powder slightly; this also prevents the recipe from rising too much. GUIDE FOR CAKE BAKING AT HIGH ALTITUDES

Adjustment for 3000 feet:

* Reduce baking powder: for each teaspoon decrease 1/8 teaspoon. * Reduce sugar: for each cup, decrease 0 to 1 tablespoon. * Increase liquid: for each cup, add 1 to 2 tablespoons. * Increase oven temperature by 25 degrees F.

Adjustment for 5000 feet:

* Reduce baking powder: for each teaspoon, decrease 1/8 to 1/4 teaspoon. * Reduce sugar: for each cup, decrease 0 to 2 tablespoons.

Increase liquid: for each cup, add 2 to 4 tablespoons. * Increase oven temperature by 25 degrees F.

Adjustment for 7000+ feet:

* Reduce baking powder: for each teaspoon, decrease 1/4 teaspoon. * Reduce sugar: for each cup, decrease 1 to 3 tablespoons. * Increase liquid: for each cup, add 3 to 4 tablespoons. * Increase oven temperature by 25 degrees F.

Answer 3

25 minutes per pound. at 350 degrees.

Answer 4

6-1/2 hours