Hypoxia and Medicine

Cooking at high altitudes?

How does cooking at high altitudes effect the amount of ingridients you need

Public Comments

1. Yes, it does. I'm not a baker by profession, but Madeline Kamman's book "The New Making of a Cook", has a chapter on high altitude baking.
2. Boiling will be affected and baking will have to be adjusted. Cooking times will vary slightly but an hour is still an hour and temperatures are the same. Ask a local bakery about yeast and the like and how it performs at altitude!
3. Altitudes above 5000 ft. require some adjustments for ingredients. Bread, for instance, requires less yeast, more gluten slightly less liquid or slightly more flour, especially if you are using a bread machine. Cakes need a couple of tablespoons extra of flour. In general, anything that raises when being baked may need more flour or less liquid or less leavening. Bert