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Author Topic: High Altitude Baking  (Read 2327 times)

Rena

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High Altitude Baking
« on: January 15, 2011, 08:04:59 PM »
Are they any adjustments when using flaxseed for high altitude baking? I'm only 3500 feet, but I pretty much have to follow high altitude directions for things like cakes, breads, cookies, etc. I was just curious about flaxseed (e.g. Izzet's bread).

Thanks!
« Last Edit: January 17, 2011, 10:46:36 PM by Rena »
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umpa

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Re: High Altitude Baking
« Reply #1 on: January 16, 2011, 09:01:42 AM »
I North Carolina we are 4000 ft. and i really didn't have to make alot of adjustments other than cooking times.They were longer.Your best friend is gonna be toothpicks, when they come out clean its done. ;)
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Rena

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Re: High Altitude Baking
« Reply #2 on: January 16, 2011, 05:16:49 PM »
Okay, thanks. Yeah, I was thinking it might be longer, but didn't know if I should use just a little extra flax like I normally have to with flour. I'm thinking of making some bread today. TY!
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umpa

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Re: High Altitude Baking
« Reply #3 on: January 17, 2011, 09:27:11 AM »
Flax conversion is the same don't add extra. ;)
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Rena

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Re: High Altitude Baking
« Reply #4 on: January 17, 2011, 04:55:50 PM »
I didn't and Izze's bread turned out really well. Thanks for letting me know if there was a change or not, Umpa. When I moved to MT from CA, I couldn't figure out why nothing I baked was turning out. Most high altitude conversions say for 5000' or higher and I knew we weren't that high. Once I started following them though, things started baking properly. Go figure. Guess we're 'just high enough' to mess things up!

« Last Edit: January 17, 2011, 10:47:02 PM by Rena »
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umpa

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Re: High Altitude Baking
« Reply #5 on: January 18, 2011, 04:15:24 PM »
You are welcome ;) Always here to help :)
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