thecakebar:
High Altitude Baking 101 From Betty Crocker {click link for FULL details}
We’ve provided this guide to help those who live at high altitudes bake and cook with success. At high altitudes, about 3,500 feet or more above sea level, foods bake and cook differently than if prepared at sea level.
Guide to Baking and Cooking at High Altitudes
The charts above describe specific adjustments you can make when baking and cooking. Because the effects of high altitudes can vary, we recommend that you first make a recipe as written before attempting to adjust it. If the food is not acceptable in texture or appearance, try one recipe change at a time until you get the result you want.
Baking at High Altitudes
At high altitudes:
• Air pressure is lower, so foods take longer to bake. Temperatures and/or bake times may need to be increased.
• Liquids evaporate faster, so amounts of flour, sugar and liquids may need to be changed to prevent batter that is too moist, dry or gummy.
• Gases expand more, so doughs rise faster. Leavening agents (baking soda and baking powder) may need to be decreased. Doughs may need shorter rising times and may need to be “punched down” (deflated) twice during the rising process.
The suggestions below are for scratch recipes. For cake mixes and mixes for other baked goods, check the package for directions specifically for that product.
Credit
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thefrogman:
[video] [h/t: cineraria]
X](http://25.media.tumblr.com/e581af6354698fe9d5921c0cf1fbfd23/tumblr_mmokk0bVKS1qbyxr0o1_400.gif "Source: cineraria")
