| Title: | How to Make them Goodies |
| Notice: | Please Don't Start New Notes for Old Topics! Check 5.* |
| Moderator: | FUTURE::DDESMAISONS ec.com::winalski |
| Created: | Tue Feb 18 1986 |
| Last Modified: | Thu Jun 05 1997 |
| Last Successful Update: | Fri Jun 06 1997 |
| Number of topics: | 4127 |
| Total number of notes: | 31160 |
Cut this out of the Colorado Springs Gazette Telegraph, dated 9-27-89:
Colorado's altitude requires some adjustments on lowland
recipes, particularly when baking:
Note: Colorado Springs is about 6000 + feet above sea level
o For each teaspoon of baking powder or baking soda,
*DECREASE* by 1/4 teaspoon
o For each cup of sugar, *DECREASE* by 2 tablespoons
o For each cup of liquid, *INCREASE* by 4 tablespoons.
o *INCREASE* oven temperature by 25 degrees
For more information, call the CSU Extension Service at 719-520-6450.
| T.R | Title | User | Personal Name | Date | Lines |
|---|---|---|---|---|---|
| 2016.1 | upper atmosphere cooking adjustments? | PIKES::MCQUEARY | Wed Jan 09 1991 12:02 | 13 | |
Thanks so much for this information!
Being at 9000 feet I still have to adjust
the adjustments but this information gets
me closer. I wonder if there
are any Tibetan highlander cookbooks around?
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| 2016.4 | Not as much as you might think :) | COOKIE::OAKEY | NASCAR is racing! | Mon Dec 23 1991 19:11 | 25 |
� <<< Note 2016.3 by TLE::EIKENBERRY "Never eat the last cookie" >>> Jill, Hope this isn't too late for your ski trip... You didn't say if you were making yeast or quick breads. For the quick breads you need to adjust the baking soda but I don't remember how much (I' not much of a quick bread fan). Yeast breads don't need much adjustment on ingredients... Yeast, fluid, and flour. I'm used to using a fixed amount of fluid and vary the flour. Only changes would be - due to the lower humidity, the flour will absorb more of the fluid so I tend to leave the dough a bit moister and let it sit a few minutes (to absorb the fluid) before deciding that it's time to let it rise - I rise all my bread in the refrid. The higher altitude and corresponding lower air pressure will cause the breads to rise faster. A fast rising bread doesn't get the good yeast-y flavor. Rising in the refrid slows the process down and you get nice tasty bread/rolls. | |||||
| 2016.5 | punch it down and let it rise a second time | CADSYS::HECTOR::RICHARDSON | Tue Dec 24 1991 11:47 | 10 | |
I don't think you need to make any altitude adjustments for yeast bread
at all. If it is rising too fast and you think the texture will be bad
(too many big holes), or there won't be enough yeasty flavor, just
punch the dough donw and let it rise a second time. Some people
routinely do that anyhow, and it does seem to produce tastier bread,
but I almost never do because I don't have time to wait for a second
rising. I let bread rise in the refrigerator only if I want to bake
fresh bread (rolls, coffeecake, etc.) for breakfast.
/Charlotte
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