Comments on: High Altitude Baking http://www.chefeddy.com/2010/02/high-altitude-baking/ Chef Eddy Sun, 12 Feb 2012 14:32:22 +0000 hourly 1 http://wordpress.org/?v=3.1.3 By: Yuko Ouchi http://www.chefeddy.com/2010/02/high-altitude-baking/comment-page-1/#comment-13318 Yuko Ouchi Thu, 08 Dec 2011 02:35:06 +0000 http://www.chefeddy.com/?p=618#comment-13318 This article and recipe is very interesting! I have never thought about in high attitude place needs adjustment for the recipe. Yes, it is different presser. Indeed, I need a science mind or common sense. This article and recipe is very interesting! I have never thought about in high attitude place needs adjustment for the recipe. Yes, it is different presser. Indeed, I need a science mind or common sense.

]]> By: Anna Moreno http://www.chefeddy.com/2010/02/high-altitude-baking/comment-page-1/#comment-11165 Anna Moreno Sun, 10 Apr 2011 20:48:53 +0000 http://www.chefeddy.com/?p=618#comment-11165 Hi Chef, I hope you are doing fine. I read your article about high altitude baking and it is really interesting, your tips are very useful. I live in a high altitude place now (Cuzco-Peru, at some 10,000 ft high), and tryed some of your advices and worked pretty well for me. I wanted to ask you if you have some advices about bread making, does the same issues apply to leavened products?. Should I modify the yeast, leavening time, sugar content, oven temperature, etc., for breads too? Hi Chef, I hope you are doing fine. I read your article about high altitude baking and it is really interesting, your tips are very useful. I live in a high altitude place now (Cuzco-Peru, at some 10,000 ft high), and tryed some of your advices and worked pretty well for me. I wanted to ask you if you have some advices about bread making, does the same issues apply to leavened products?. Should I modify the yeast, leavening time, sugar content, oven temperature, etc., for breads too?

]]> By: Eddy Van Damme http://www.chefeddy.com/2010/02/high-altitude-baking/comment-page-1/#comment-7940 Eddy Van Damme Thu, 23 Dec 2010 15:04:46 +0000 http://www.chefeddy.com/?p=618#comment-7940 Lisa, So sorry to hear my suggestions are not helping all that much. Anyone out there who can help out Lisa a bit? Eddy Lisa,
So sorry to hear my suggestions are not helping all that much. Anyone out there who can help out Lisa a bit?
Eddy

]]> By: Lisa Ransdall http://www.chefeddy.com/2010/02/high-altitude-baking/comment-page-1/#comment-7896 Lisa Ransdall Thu, 23 Dec 2010 02:08:18 +0000 http://www.chefeddy.com/?p=618#comment-7896 Everything I bake falls in the middle and also has a gummy sort of texture. I'm doing all of the above suggestions, but still things do not come out well. I was a good baker at sea level! Now I live at 6200 feet. Any help would be greatly appreciated. Thank you! Everything I bake falls in the middle and also has a gummy sort of texture. I’m doing all of the above suggestions, but still things do not come out well. I was a good baker at sea level! Now I live at 6200 feet. Any help would be greatly appreciated. Thank you!

]]> By: Eddy Van Damme http://www.chefeddy.com/2010/02/high-altitude-baking/comment-page-1/#comment-4176 Eddy Van Damme Sat, 16 Oct 2010 18:55:21 +0000 http://www.chefeddy.com/?p=618#comment-4176 Hi Maureen, In baked goods sugar provides moistness and tenderness. (One of the main reasons sugar free products can be dry) So, reducing the sugar from two to one cup will decrease moistening agents. Therefore, I would leave the liquid in the recipe as is for now. Oftentimes in baking you have to run some test when big changes are made-and cutting the sugar in half is a pretty big change! All the best and thank you for your question, Eddy Hi Maureen,
In baked goods sugar provides moistness and tenderness. (One of the main reasons sugar free products can be dry) So, reducing the sugar from two to one cup will decrease moistening agents. Therefore, I would leave the liquid in the recipe as is for now. Oftentimes in baking you have to run some test when big changes are made-and cutting the sugar in half is a pretty big change!
All the best and thank you for your question,
Eddy

]]> By: Maureen http://www.chefeddy.com/2010/02/high-altitude-baking/comment-page-1/#comment-4173 Maureen Sat, 16 Oct 2010 16:14:37 +0000 http://www.chefeddy.com/?p=618#comment-4173 Excellent/helpful information for someone who doesn't do much baking. I do however have another question. I have a recipe for apple bread and would like to decrease the amount of sugar I use to 1 cup instead of two. Do I also have to decrease the amount of liquid and if so by how much? I would very much appreciate your help with this. Maureen Excellent/helpful information for someone who doesn’t do much baking. I do however have another question. I have a recipe for apple bread and would like to decrease the amount of sugar I use to 1 cup instead of two. Do I also have to decrease the amount of liquid and if so by how much? I would very much appreciate your help with this. Maureen

]]> By: Eddy Van Damme http://www.chefeddy.com/2010/02/high-altitude-baking/comment-page-1/#comment-4139 Eddy Van Damme Fri, 15 Oct 2010 17:34:14 +0000 http://www.chefeddy.com/?p=618#comment-4139 Darriene, When you have a chance make sure you let me know how well it worked for you! Eddy Darriene,
When you have a chance make sure you let me know how well it worked for you!
Eddy

]]> By: Darienne http://www.chefeddy.com/2010/02/high-altitude-baking/comment-page-1/#comment-4114 Darienne Fri, 15 Oct 2010 02:20:39 +0000 http://www.chefeddy.com/?p=618#comment-4114 Oct 10. Talk about great timing. Here we are in Moab, UT, at 4,000 feet and I'm looking for information on high altitude baking. The reference to your column was in eGullet, my prime cooking forum. Downloaded, printed and now I'm about to find out what I don't know. (Our home is at 680 feet only.) Thanks, as usual, Chef Eddy. Oct 10. Talk about great timing. Here we are in Moab, UT, at 4,000 feet and I’m looking for information on high altitude baking. The reference to your column was in eGullet, my prime cooking forum. Downloaded, printed and now I’m about to find out what I don’t know. (Our home is at 680 feet only.)

Thanks, as usual, Chef Eddy.

]]> By: Raymond Estrada http://www.chefeddy.com/2010/02/high-altitude-baking/comment-page-1/#comment-1200 Raymond Estrada Wed, 28 Apr 2010 02:41:17 +0000 http://www.chefeddy.com/?p=618#comment-1200 I like the pound cake that is filled with a sugar glaze. I wanna try one someday. Now I know how to control these ingredients in healthy baking. Thanks chef eddy... I like the pound cake that is filled with a sugar glaze. I wanna try one someday. Now I know how to control these ingredients in healthy baking. Thanks chef eddy…

]]> By: Eddy Van Damme http://www.chefeddy.com/2010/02/high-altitude-baking/comment-page-1/#comment-550 Eddy Van Damme Sun, 07 Feb 2010 16:55:15 +0000 http://www.chefeddy.com/?p=618#comment-550 Thanks Hilary! Thanks Hilary!

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