High Altitude Cooking... or not (Hope: best, humidity, job)
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Awaiting you results W-sis (lol).... i'm an avid baker and if my stuff fails, i'm gonna cry. Or just learn to drink wine while baking, then the failures won't matter!
Well, I had to cook it about 10 min longer than the recipe called for as the middle was still soupy but I made a few minor changes (increased the liquid & flour & reduced slightly the Baking Soda) and it looks like it came out OK - no boiling over, no explosions... could be a little fluffier in the middle, looks like it may have sunk a bit but I'm happy so far. I'll let you know how it tastes later. And I didn't even need the wine or tequila!!! So RRR do you have a move date yet? I've about given up on getting a job and I think I'm going to go back to school for two years in Respiratory Therapy... husband is a bit panicky about me not getting a job but I will work part-time or more if I can during the schooling... Anyway, hope it works out for you guys!!!
Ha! I saw this thread and don't have time to read it all now but will later.
Soggy, your cake reminded me of the first time I made my banana bread here and I forgot and wasn't even thinking about the altitude. What a mess. The ends came out good and we ate that and the middle went toward something to put on top of ice cream.
It's funny too because some of the items I bake, I changed to high altitude and it didn't come out right so I went back to the original recipe and all is well, all except banana bread. I found a good recipe for that anyway.
I think it helps to increase the oven temp about 25 degrees and sometimes bake a little longer than usual.
Yikes, I went back and read the posts just now where one says not to increase the temp on the oven.
Towanda, sounds like a good bread recipe. have you tried any other flour like wheat for instance?
Sounds like a good banana bread recipe too. I just made a couple loaves today from a recipe my neighbor gave me. They didn't blow up and they're cooling now.
That would be great to have some kind of class on altitude cooking. Muffin Lady, have you thought about doing an online class?
Oh my, a HOMEMADE cake, ta-boot? I bow before you. Think it's time to begin perusing the difference between high altitude and down here bakin'.
I want to know how the taste test goes as well. :-)
On the job thing.... Greg's even looking into alternate jobs- more or less ANYTHING that pays anywhere near what he needs to make. We also have been given the actual email addresses (gasp!) of the actual people (gasp!) who are in charge of filling the position. WHY this company is so anti-human contact, i'll never know!
Of course we're still keeping up with openings at other wireless companies as well.
He attained the email addresses this afternoon. Sitting outside one of his offices for FOUR minutes this morning garnered him four different approaches by bums. The final one asked for bus fare. He told her he didn't carry cash, only debit cards. She commented that he has everything he needs, how about $e%. WHA?!?!?!!? And then on his first smoke break at that store, a crack um, abuser came up, lips all blistered and eyes crazed, asking to use his bathroom. He told her no so she just went behind the store. Literally.
*sigh*
Fourteen years of experience as a general manager, and he's now become a bum magnet.
I think this has stoked the fire under him.
Between that and having to babysit me (warmer temps & rain means I breathe a lot worse and it takes me longer and longer to do things) and I know he worries because he waits and watches whenever i'm out of his sight doing chores.
Yikes, I went back and read the posts just now where one says not to increase the temp on the oven.
Towanda, sounds like a good bread recipe. have you tried any other flour like wheat for instance?
Sounds like a good banana bread recipe too. I just made a couple loaves today from a recipe my neighbor gave me. They didn't blow up and they're cooling now.
That would be great to have some kind of class on altitude cooking. Muffin Lady, have you thought about doing an online class?
I love to experiment with different kinds of flours. Since I have lived here I have mostly used white, but I throw in wheat germ, oatmeal, cornmeal. etc. to experiment. Since I have had good luck with all of those in my breads, I am going to start using some of the whole wheat and other specialty flours that I can find.
I think this is the only time I miss humid Texas.
My foods came out perfect or close to it. The banana bread I made today isn't near as moist and doesn't rise very high.
RRR, you may be breathing a bit differently here too until you get used to the altitude but once that happens, you won't miss the heat and humidity of Tennessee (until it comes to baking)
Hmmm... thinkin' here..... would a pan of water in the over assist in the baking/humidity thing?
Ya know, Song- oddly enough the altitude didn't seem to make a diff- not even in Tres Piedras. Greg flet it up there, but I didn't.
I loved the fact that we were walkin' around the Abq. zoo in 103 temps and felt good!!
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