Does altitude affect baking recipes?!
Does altitude affect baking recipes?
I have always made great cakes, but i recently moved to the beach (I used to live in the mountains) and my cakes won't rise!!!!!!!!!!!
Additional Details6 days ago
Would anyone please tell me how? It's my daughter's birthday and i really need help, thanks
Answers:
6 days ago
Would anyone please tell me how? It's my daughter's birthday and i really need help, thanks
Hi there; it's a pity you didn't mention what your previous altitude was because I could then have been a little more precise but assuming you have always used 'mountain-adjusted' recipes for your previous locality, you will have been leavening etc at an altered rate compared with sea-level. Now you have returned, quite literally, to sea level, these are the guideline changes you will need to make:
Leavening:
--------------
If previously at 2500ft / 760m or above, increase now by 20 per cent against a graduated increasing scale of up to 60 per cent if you previously were at 7500ft / 2280m (not terribly likely)
Eggs
------
If previously at 2500ft / 760m or above, reduce eggs (whole, white, yolk) by 3 per cent, against a graduated increasing scale to up to 15 per cent if you previously were at 7500ft / 2280m
Flour
------
If previously at 2500ft / 760m or above, reduce flour by 3 per cent, against a graduated increasing scale to up to 10 per cent if you previously were at 8000ft / 2440m.(even less likely)
Temperature
---------------
If you were at 3500ft / 1065m or above, reduce temperature by 25 per cent.
Hope this helps, but holler any time if you need more. :-)
Edit:
Just seen your additional comment: if that urgent, just email me your recipe and your previous altitude and I'll happily rebalance it for you.
Source(s):
prof. patissier.
Int. prof. high altitude baking tables.
Yes, it does. As someone who can never make a great cake without the help of a mix, I have noticed that they include different temperatures for higher altitudes on boxes.
yes it does...,read above