restplug.blogg.se - High altitude baking

High altitude baking series#

I'm interested in your idea of raising the oven temp a bit. But you're right, you have to punt, figure it out, and not take it too seriously. Nice and creamy, making it perfect for the layers to all slide in different directions when we tried to cut it. I should add that I'm quite certain the problem was not with Dorie's recipe as it was probably one the most baked cakes across the country when the cookbook came out. Maybe a lot of fudge would help? 🙂 I made the multilayered chocolate cake from the cover of one of Dorie Greenspan's cookbooks a couple of years ago and it turn out like 3 hockey pucks instead of the 3 fluffy layers I was hoping for. Hi Barbara! Yes, you deal with this on a daily basis, and am so sorry to hear about your poor angel food cake. Darn, I guess I'll have to make them again. I also think that by switching from muffins to a cake style helped to keep it moister, but I'll have to make them as muffins now to make sure.I doubled the baking time due to 1) switching from muffins to a single cake, and 2) the high altitude.

I cut the baking powder in half from 2 teaspoons to 1 teaspoon.

Any combination of ricotta cheese and cream cheese works very well in this recipe.

Since I kept the dry ingredients of flour, cornmeal, and sugar the same, I further increased the moistness of the batter by adding 2 tablespoons of moist cheese.

I increased the buttermilk amount from ½ cup to ⅔ cup.

I changed the egg from a large to an extra-large egg.

If you make a comparison of Abby's original Corn Muffins with my High Altitude Corncake, you'll see I made the following adjustments for altitude: I invite you to go check out what others have done with the recipe so far by clicking on the above link, and please join in the fun if you want to take a stab at it yourself. If we have blogs, we also blog about it, and the photo is linked back to our blog posting. Then anyone who wants to participate puts their own twist on it, and posts a photo of it on her site. Each month Abby chooses a recipe from her arsenal of fabulousness and posts it on her blog site, along with tips and photographs. My first High Altitude recipe is for Blueberry Buttermilk Corncake, adapted from this month’s Abby Dodge #Baketogether project for Buttermilk Corn Muffins.

Anything, and I mean anything, will take longer to bake in the oven at 6200 feet than at sea level.

The air pressure is much lower at 6200 feet, so unless you like something over-rising, or exploding in an oven, cut way back on leaveners, and dramatically shorten yeasted breads' rising time.

It’s really, really, really dry up at 6200 feet, which means you need a moister batter going into the oven.

I’ll add high altitude baking details as time goes on, but today I’ll start with the three biggest general lessons I’ve learned: So I thought I would start to share some of what I’ve learned and share some of the recipes. The lake is roughly 6200 feet above sea level, and over the last three years of baking and cooking up there, and making more hockey puck cakes than I care to remember, my baking success rate has dramatically improved.

We spend, on average, a week every month in one of the little towns that dot the shores of Lake Tahoe, arguably one of the most gorgeous places on earth.

High altitude baking series#

Today marks the beginning of a new series I’m calling High Altitude Baking, which until I can think of something shorter and catchier, can be found under a new tab fittingly called High Altitude Baking. Fun Allrecipes Questions! For a go-to potluck recipe, Karla picks her ultra-creamy hummus, topped a different way each time.Buttermilk corncake studded with blueberries and topped with streusel. In addition, she received her personal trainer certification through the National Academy of Sports Medicine (NASM) and group fitness instructor certification through the Athletics and Fitness Association of America (AFAA), and her level one sommelier certification from the Court of Master Sommeliers. Education: Karla graduated with honors from Iowa State University with a double major in magazine journalism and kinesiology.

She has since taken the leap into full-time freelancing and now contributes to a wide variety of food, fitness, and lifestyle publications, brands, and blogs. She began her career as an intern at Meredith Corporation and went on to become an editorial assistant at FITNESS magazine and a digital food editor for BHG.com. Experience: Karla has worked on the digital side at several national magazine brands. Her writing has been published in Allrecipes, BHG.com, Runner's World,, ,, ,, , and more. She has over 12 years of experience covering health, food, fitness, psychology, beauty, and beyond. Karla Walsh is a freelance writer, editor, and level one sommelier who balances her love of food and drink with her passion for fitness.