Does altitude affect baking recipes?!


Question:

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 Details

6 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:
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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
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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
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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
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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




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