The higher your elevation, the more your baking needs to be adjusted! Here’s my Guide to High Altitude Baking.
Hi Bold Bakers!
As Bigger Bolder Baking grows and spreads around the world, we cannot forget about those who live a little higher above-sea-level than the rest of us.
When I first moved to the U.S in 2008, I had a job as a morning baker in South Lake Tahoe. Tahoe is situated on the California/Nevada border and is a ski resort town high up in the Sierra Nevada mountains. In the winter it snowed hard so we would have to go into work on a snow day and physically bring the dough back to life after a cold night in the basement of a casino.
In the Summer, we had the opposite problem. It was so hot you had to almost slow down the dough. If those weren’t enough obstacles to face at 2 am, there was the fact that we were over 6000 ft/1987 meters above sea level. That means I am well versed in the changes you have to make for High Altitude Baking.
The Science Behind A Higher Sea Level & High Altitude Baking
The weight of air is a phenomenon most cooks seldom contemplate. But if you live in Denver, Calgary, Johannesburg, or a host of other high-altitude locales, you’ll face fallen cakes and overflowing batters if you don’t factor it in.
As elevation rises, air pressure falls, which means that bakers living at 3,000 feet (1,000 meters) will see different results than lowland bakers. Since most recipes are designed for sea level, high-altitude success requires a few clever adjustments.
Low air pressure has two main effects on baked goods: They will rise more easily, and lose moisture faster — liquids evaporate more quickly since water boils at lower temperatures at high altitude.
As leavening occurs faster, gas bubbles tend to coalesce into large, irregular pockets in a batter or dough. The result? A coarse-textured cake. Alternatively, the pressure inside a rising batter can become so great that cell walls stretch beyond their maximum and burst. Collapsing cell walls means the cake falls too.
Quicker evaporation also has several ramifications. It makes baked goods more prone to sticking. And sugar becomes more concentrated. Some cakes won’t set. Or by the time they do set, they’ve become dry and crumbly.
Here is how you should tweak your approach to baking at a few different altitudes:
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Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!
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