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Author Topic:   Low altitude cooking
Cleo
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posted May 30, 2004 09:31 PM           Edit/Delete Message   Reply w/Quote
I recently moved to an area that is below sea level and I am having trouble getting my baked goods (such as cookies or biscuits) to rise. I was wondering if the low altitude affects baking? Has anyone else had this problem?

Thanks!

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Ira
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Posts: 761
From:Between Klamath Falls & Ashland, Southern Oregon
Registered: Jun 99

posted May 31, 2004 02:35 AM     Click Here to See the Profile for Ira   Click Here to Email Ira     Edit/Delete Message   Reply w/Quote
Hi Cleo. How far below sea level are we talking here?

High altitude cooking generally only should be taken into consideration over about 3000 feet. Unless you're below negative at least 2000 feet (which -300 feet is the lowest in North America in Death Valley, -1300 in the world at the Dead Sea), there would be no compensation needed.

Some things that do affect baking recipes though are changes in climate. If it's more dry or humid there, or hotter, you may need to adjust your amounts of moisture and the temperatures of the ingredients when added (if you're using temps in the ingredient level).

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