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Does anyone know anything about high altitude baking? I'm about ready to cry.
I am on the verge of ruining my third dessert of the afternoon, and DH has graciously offered to go buy something for our meet-the-residents event tonight.
My first dessert was my own fault (sort of). The recipe I was following called for blending melted white chocolate into heavy whipping cream, and then whipping it. But the chocolate re-hardened as soon as it hit the cream... long story short, I ended up making butter.
The second disaster was a boxed brownie mix. I had made them before & followed the high altitude instructions (3000-6000 ft, and we're at 7250). They were crunchy around the edges and chewy in the middle. So this time I tried the regular instructions - same result.
I frantically whipped up some homemade brownies, and I turned the oven temp down to 300. But they're showing the same signs of impending doom. I'll wait til the centers are toothpick-dry before declaring their fate.
I've made both boxed & homemade brownies in KS with no trouble. I can mess up a recipe, but these were pretty fool-proof. Anybody know basic altitude adjustment tips? :huh:
I am on the verge of ruining my third dessert of the afternoon, and DH has graciously offered to go buy something for our meet-the-residents event tonight.
My first dessert was my own fault (sort of). The recipe I was following called for blending melted white chocolate into heavy whipping cream, and then whipping it. But the chocolate re-hardened as soon as it hit the cream... long story short, I ended up making butter.
The second disaster was a boxed brownie mix. I had made them before & followed the high altitude instructions (3000-6000 ft, and we're at 7250). They were crunchy around the edges and chewy in the middle. So this time I tried the regular instructions - same result.
I frantically whipped up some homemade brownies, and I turned the oven temp down to 300. But they're showing the same signs of impending doom. I'll wait til the centers are toothpick-dry before declaring their fate.
I've made both boxed & homemade brownies in KS with no trouble. I can mess up a recipe, but these were pretty fool-proof. Anybody know basic altitude adjustment tips? :huh:
) at 5280 and 7200. I would usually eyeball increasing the liquid a bit by measuring generously. Sometimes I honestly don't know if it made a huge difference. 
Therefore, I'll type out what I found in Joy of Cooking which is slightly different. At 7,000 feet, decrease double acting baking powder by 1/4 tsp for every tsp, decrease sugar by 2-3 T for each cup, increase liquid by 3-4 T for each cup, raise baking temp by 25 degrees. Later it offers the anecdote of someone who used her Chicago recipes at 7000 feet by using 3/4 the amount of baking powder called for, adds 1 T flour and one extra egg, decrease butter by a few T if the recipe is especially rich and increase oven temp by 25 degrees.
Anyway, everyone there was SO nice, I probably could have tripped over my shoelaces and fallen flat on my face, and they would have responded graciously.
blueberry recipe, as soon as I get more whipping cream. I'm going to chop the white chocolate and barely heat the mixture over the stove to mix it... then cool and hope it whips into peaks. 
I never expected that altitude could make THAT much of a difference.
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