Ask the Test Kitchen: High Altitude Baking
Question via :
Victoria H. on Facebook
Answered by:
Rebecca Morris, Test Cook from the Books Team
Full Bio:
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You mentioned muffins pie and cookies, what about breads? I moved up a high mountain my bread was heavy and chewy looked well baked but sadly think and vary chewy felt very uncooked what should I change?
I am in parker colorado 5,869ft and any dough is very hard to make and bread comes out yeast flavored
How about making homemade brownies at high altitudes? We are in Colorado Springs
5600 feet? I live at 8500 feet and there is a huge difference. I consider 5600 feet low altitude. Always struggling with baking. Water boils at 195 degrees.
I'll be in Salida, Colorado. It's so intimidating to learn how to bake in high altitude.
I tried to make dumplings, using Bisquick. They didn’t work out. What did I do wrong?
I'm in Boulder, Colorado at 5300 feet. I've had good luck with bread baked in a pre-heated Dutch oven. American muffins in muffin pans also work for me. Bread baked in normal bread pans hasn't worked yet. Some cookies work, some don't. When cookies don't work, they rise (but are still raw), then they drop and finish baking (like hard, flat poker chips).
Ty moved from Ohio to Colorado and all my breads are suffering.😭
What about Yorkshire puddings ? I live at 6100’ MSL
How do I use my pressure cooker to cook ribs in high altitude????
Please help me. I can't find answers to my questions anywhere. Help!!!!
What about sourdough bread making?
Golden? Try almost 4,000 feet higher than there! Thays where I live and my baking shows it :'(
im trying to bake macarons at a 3,700 ft altitude. how should i alter this formula:
1 cup confectioners sugar
1/2 cup almond flour
2 egg whites
5 tbsp sugar
bake at 350°F for 18 minutes.
I've reduced the sugar to 2 tbsp, increased temperature to 375°F, and gone from 18 minutes in the oven to just 5-6 because they burn.
still not getting them to stay risen, they depuff and spread before tgey even cook, and they burn, but they're not even cooked!
I am baking bread french style. I'm at 4000 ft have had the bread in for 70 min, at 375 and it's still doughy. What do you think ? Should I put it in longer at a higher temp.?
great suggestions – i live in the front range, near Golden, Colorado and have a hard time with breads
This is by far my favorite americas test kitchen chef.