Baking Basics: Baking at High Altitudes
I used to live in Colorado. 6000 feet. Definitely high altitudes. But what do you need to check, if you live at high altitudes? And why does that affect your baking? First of all, what is high altitude and why does it make a difference in baking? High altitude is defined as above 3000 feet or 1000 meters. At that high of an altitude, the air is less dense, with fewer molecules, and the air pressure is lower. Those are the biggest two factors that affect baking. When making breads with yeast, because of the low air pressure, the bubbles in the yeast rise to the surface faster than they will at low altitudes. So, you will need less proofing time. Most yeast recipes require an hour of proofing time, or until dough is doubled. Watch your dough. It will be done raising when doubled in size. You probably won’t need an hour. Temperature! Why would you need a different temperature? Well, because there are fewer air molecules floating around, the heat doesn’t travel through the air as effic...