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Apr 1, 2012 03:28 PM

High Altitude Baking Cookbook Recommendations

Were in Montana at 4500 feet altitude, normally low humidity and not very happy with our baking results. Any recommendations on a couple favorite high altitude cookbooks that work for you.


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  1. I am not a high altitude baker, but Susan Purdy is recommended by my baking group. It gives suggestions for different altitudes.

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        1. I don't have a cookbook to recommend, but I have been cooking and baking at 7000 ft. for the last year and have learned a lot. What have you been baking and what kinds of problems have you been having? In low humidity, it's often necessary to add a bit of extra liquid. Try making recipes you've made a hundred times before at a regular altitude and see how much you have to add to get a familiar consistency. Remember that at a high altitude, water boils at a lower temperature, so use a thermometer to achieve the correct temp, even if a recipe just tells you to bring something to a boil. If you're making yeasted breads, they can rise a lot quicker, which means that they don't necessarily develop the flavour or texture that comes from a slower rise. I usually do at least part of my rise in the fridge to slow things down a bit. Decreasing sugar or leavening in cakes can help prevent the rise-and-collapse that seems to be an issue for a lot of high altitude bakers (although I've only experienced this a few times). There are a lot of great tips here:

          If anyone can tell me how to bring candies and jellies to temperature without them boiling up all over my stove, however, I'm all ears. They boil all over the place and then never set properly.