Cooking Q & A's, Videos, and Customized Recipes with the Chefs of ChefsLine.
pound cake at 3500 ft.
7 Feb 2008 |
Print Version
| Featured in: Q & A
I have a butter pound cake recipe I use constantly in N.C. but I am now in Washington state @ 3500 ft above sea level and it just does not turn out moist! This recipe does not use any baking powder or soda. I have found answers for recipes using those ingredients but nothing for without them. Can you help me convert for high altitude?
2 Responses for "pound cake at 3500 ft."
On Susan Purdy’s web site, the flour, sugar and liquid must also be adjusted over 3,000 feet. The adjustments at 3,000 are slight but they can explain why your recipe just is not the same. Please feel free to check out the site for approximate changes. Her book Pie is the Sky is also great if you do live at high elevations. LINK. Meanwhile, be sure to also adjust to your new home. 1) Calibrate your oven temperature and 2) Consider baking at a slightly higher temperature.
Any type of high altitude baking requires an adjustment in ingredients, especially flour. There are adjustments to be made beginning at about 3000 feet above sea level. I live in Montana and am also at 3500 feet and a that level, reduce baking powder by 1/8 tsp.; reduce sugar by 1 Tbsp. for each cup in the recipe; and for each cup of liquid add 1 to 2 Tbsp. Flour should be increased by about 1 to 2 Tbsp. per cup. Try these adjustments and you should see a difference.
Chef Jim Gray
Leave your comments