Re: Request: High Altitude Cooking

Hi Pam;
Here's some info I found on the net.
Some trial and error is necessary to achieve the best conversion of favourite recipes to higher climes. Alterations are needed more in cakes than in quickbreads such as biscuits and muffins, which have a fairly strong cell structure.

The goal is to strengthen cell walls and lessen pressure within cells.

Where a range is given in the following guidelines, try the smaller adjustment first.

1) Increase strengthening ingredients by adding 1 tablespoon flour per cup of flour. Add an additional egg to rich cakes.
2) Decrease tenderizing ingredients by subtracting 1 to 2 tablespoons fat per cup of fat and 1 to 3 tablespoons sugar for every cup sugar.
3) Decrease baking powder by 1/8 to 1/2 teaspoon for every 1 teaspoon.
4) Increase baking temperatures by 25 degrees to allow baking to set before cells are overstretched.
5) To allow for moisture loss, add 1 to 2 tablespoons extra liquid for every cup of liquid. For elevations above 4,921 feet (1,500 metres), add up to 4 tablespoons liquid as needed.
6) Decrease rising time for yeast breads to avoid over-proofing.
7) Beat egg whites for foam cakes (angel, sponge and chiffon) just until soft peaks form, so they're sufficiently elastic to expand to their maximum as the batter rises.

We've never lived at high altitudes, but are intrigued by the changes it requires in recipes. Perhaps those of you who have first-hand experience would let us know your solutions to this challenge.