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Cooking at High Altitudes
Baking Cakes and Pies
Baking Yeast Breads
Baking in Bread Machines
| INGREDIENT | 3,000 FEET | 5,000 FEET | 6,500 FEET AND ABOVE |
|---|---|---|---|
| YEAST | 1/2 teaspoon less for every tablespoon (or package) at elevations above 3,000 feet | . | . |
| LIQUID | 1 tablespoon more per cup | 2-3 tablespoons more per cup | 3-4 tablespoons more per cup |
| SUGAR | 1 tablespoon less per cup | 2 tablespoons less per cup | 3 tablespoons less per cup |
| FLOUR | 1 tablespoon more per cup | 2 tablespoons more per cup | 3 tablespoons more per cup |
| BAKING SODA | 1/8 teaspoon less per teaspoon | 1/4 teaspoon less per teaspoon | 1/4 teaspoon less per teaspoon |
| BAKING POWDER | 1/8 teaspoon less per teaspoon | 1/4 teaspoon less per teaspoon | 1/4 teaspoon less per teaspoon |
| OVEN | 25 degrees more for all elevations above 3,000 feet | . | . |
| DEEP-FRYING | 3 degrees less for every 1,000 feet above 3,000 feet | . | . |
| PROBLEM | POSSIBLE CAUSE | PROBLEM | POSSIBLE CAUSE |
|---|---|---|---|
| Pale color | 1.Too little sugar 2.Too short baking time | Pale Color | 1.Baked in shiny, not dull pan 2.Underbaked |
| Does not rise properly | 1.Too much liquid 2.Too much fat 3.Too large pan 4.Oven too cool | Pastry looks smooth | Dough was handled too much |
| Peaked or cracked on top | 1.Too much flour 2.Too hot oven | Bottom crust is soggy | 1.Baked in shiny, not dull pan 2.Baking temperature too low |
| Coarse grained | 1.Too much shortening 2.Underbeaten | Tough | 1.Too much water 2.Too much flour 3.Too much mixing |
| Crumbly | 1.Too much shortening 2.Too much sugar 3.Underbeaten | Too tender; falls apart | 1.Too little water 2.Too much shortening |
| Dry | 1.Too much baking powder 2.Too long baking tim | Too tender; falls apart | 1.Too little water 2.Too much shortening |
| Heavy | 1.Too much liquid 2.Too much shortening 3.Too much flour | Dry, mealy, not flaky | 1.Shortening was cut in too fine 2.Too little water |
| Batter overflows | 1.Too much batter in pan 2.Pan too small 3.Too much leavening | . | . |
| PROBLEM | CAUSE | SOLUTIONS |
|---|---|---|
| BREAD FLAT | 1.Dough not kneaded enough 2.Yeast not properly dissolved 3.Not enough flour in dough |
1.Knead longer 2.Proof yeast 3.Let dough rest, covered, for 10 minutes after kneading. If dough is sticky and has spread sideways instead of rising, continue to knead a bit longer |
| BREAD COLLAPSED IN OVEN | Overrose in bread pan | Let rise for less time |
| BREAD COLLAPSED WHILE RISING | Too much rising time | Knead dough briefly and let rise again until doubled. Continue as directed |
| BREAD SPLIT AT SIDES | 1.Too much flour in dough 2.Too much dough in pan 3.Uneven heat in oven | 1.Decrease flour 2.Fill pan no more than 2/3 full 3.Use a pan that conducts heat well |
| LARGE HOLES IN BREAD | 1.Insufficient kneading 2.Dough overrose 3.Dough insufficiently kneaded after rising | 1.Knead dough longer 2.Punch dough down and let rise again until doubled 3.Carefully knead (or press) out all air bubbles after dough has risen but before it's shaped |
| DENSE AT BOTTOM | 1.Not enough rising time 2.Too much flour | 1.Let rise until fully doubled 2.Decrease flour |
| BREAD DRY AND CRUMBLY | 1.Too much flour 2.Dough overrose 3.Oven temperature too low | 1.Decrease flour 2.Punch dough down and let rise again until doubled 3.Increase oven temperature |
| SKIN ON DOUGH | Dough insufficiently covered while rising | Cover bowl with plastic wrap while rising |
Bread machines can't compensate for variaitons in humidity, heat, altitude, and ingredients. That's why loaves sometimes are overproofed, fail to rise properly, or turn out doughy. It also explains why a recipe that's successful in spring and autumn may not work as well in summer. The most reliable way to ensure that each recipe produces good results is to check the dough after the mixing cycle has begun, adding water or flour if needed until the dough maintains the correct consistency---it should form a soft ball that pulls cleanly away from the sides of the pan. If results are still not satisfactory, consult the chart below. If more than one solution is suggested, start with the first one; if that doesn't solve the problem, try the second one, and so on.
PROBLEM CAUSE SOLUTIONS OVERRISES AND THEN SINKS Too much leavning action 1.Decrease liquid
2.Decrease sugar by 50%
3.Decrease yeast by 25%
4.Increase fat by 50%GNARLED Too much flour 1.Increase liquid
2.Reduce flour
3.Increase yeastLARGE UNEVEN HOLES Leavening action is too fast for rise cycle 1.Decrease liquid
2.Decrease yeast
3.Increase salt by 50%SINKS BEFORE BAKING Improper flour-liquid ratio, resulting in weak gluten structure 1.Increase flour
2.Decrease sugarTOO DENSE Inadequate gluten structure or insufficient leavening 1.Add wheat gluten(1-1/2 teaspoons per cup whole-grain flour)
2.Substitute bread flour for some of the whole-grain flour
3.Reduce salt by 50%
4.Increase sugar by 50%TOP OR SIDES SHRIVELED Moisture condensing on bread while cooling Remove loaf from bread pan at beginning of cooling cycle RAW IN CENTER Rising time too short or not enough yeast 1.Do not use rapid bake cycle
2.Increase yeast by 30% to 50%ADDED INGREDIENTS CLUMPED Ingredients not mixed in 1.Add ingredients right after machine beeps
2.Chop ingredients into smaller pieces
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