FoodReference.com Logo

FoodReference.com   (Since 1999)

Food Articles, News & Features Section

 

  Home   ·   Food Articles   ·   Food Trivia   ·   Today in Food History   ·   Recipes   ·   Cooking Tips   ·   Videos   ·   Food Quotes   ·   Who's Who   ·   Food Trivia Quizzes   ·   Crosswords   ·   Food Poems   ·   Cookbooks   ·   Food Posters   ·   Recipe Contests   ·   Culinary Schools   ·   Gourmet Tours   ·   Food Festivals & Shows  

 

  You are here > 

HomeFood ArticlesBaking >  Bread, High Altitude Breads

 

CULINARY SCHOOLS
& COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

FREE Food & Beverage Publications
An extensive selection of free magazines and other publications for qualified Food, Beverage & Hospitality professionals

 

HOW TO BAKE: High Altitude Breads

 

Can you make bread and buns in the mountains?

We got a call from California this week, “I can make great bread in L.A. but at my cabin in Montana, it doesn’t turn out so well.”

We would like to help. This summer, you might find yourself at a cabin or in an RV high in the mountains. That doesn’t mean you can’t enjoy great bread.

FREE
"HOW TO BAKE"
From The Prepared Pantry


Be a better baker!  Get the most comprehensive home baking guide you have ever seen

Yeast products are not as sensitive to altitude as chemically leavened products. We have worked with yeasted breads at almost 11,000 feet in the Rockies. The trick is realizing that you are working with living creatures and giving them the culture that they need to thrive in—a warm, moist environment. In a healthy culture, yeast organisms feed on the sugars and starches in the dough, multiply rapidly, and expel carbon dioxide gases that make the dough rise. If the dough is not moist enough, it will take much longer for the dough to rise. Yeast organisms are very sensitive to temperature. If the dough is too cool, the yeast organisms do not multiply as rapidly and produce less gas.

high-altitude-breads

The recipe that works so well for you on the coast may not work so well in the Rockies. But it may not be the altitude; it may be the humidity. In a humid location, unsealed flour absorbs moisture; in a dry climate, that same flour dries out. If you add the same amount of water to flour in both locations, the dough in the humid climate will be much moister. But the solution is simple: add enough water that the dough is soft and moist.

At higher altitudes, your kitchen may be cooler than it is at home. A few degrees difference in temperature will make a substantial difference in the time it takes your dough to rise. Compensate by taking advantage of the warmest spot in the kitchen. (At 11,000 feet in the Rockies, we had to move a tent to the warmest spot we could find, banking the tent into the sun.)

There are some other tricks that you can deploy to help that yeast along. A little extra sugar will feed the yeast and speed growth. An extra teaspoon per loaf will do and probably won’t make a noticeable difference in your recipe. Salt retards yeast growth. If you cut the amount of salt in a recipe by 1/2 teaspoon per loaf, you will speed the yeast along.

Be patient, be willing to experiment a little, and be cognizant of the yeast culture and you’ll soon have perfect bread at any altitude.

Courtesy of the Prepared Pantry - www.preparedpantry.com
 

 

RELATED ARTICLES

  Baking   ·   The Muffin Man: English & American   ·   Bread - The Staff of Life   ·   Bread and your Freezer   ·   Bread, Five Factors To Get Your Bread To Rise   ·   Bread, High Altitude Breads   ·   Bread, How Long Should My Bread Rise?   ·   Bread, How To Make Easy Sourdough Bread   ·   Bread, Secrets of Great Breads   ·   Bread, Whole Grain Rice Bread   ·   Bread, Why Do We Need To Knead?   ·   Cake - Let Them Eat Cake   ·   Cheesecake, How To Bake The Perfect Cheesecake   ·   Cornbread, Hints and Tips for Better Cornbread   ·   Flour: Types And Uses   ·   Gluten Free Baking Mixes   ·   Gluten, What It Is And Why Does It Matter?   ·   Leavening: All Rise   ·   Monkey Bread, An Introduction   ·   Muffins: Tips On Making Muffins  ·   Oats, Winning Tips for Baking with Oats   ·   Pastry: Basic Ingredients   ·   Pie, Tips for the Perfect Pie Crust   ·   Sourdough   ·   Yeast, How Yeast Works  
  Home   ·   About & Contact Us   ·   Recipe Contests   ·   Food Timeline   ·   Food Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2014 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.
You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.