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THE ABOVE IS NOT AT ALL TRUE! If you want to have dinner at bedtime, believe them. Higher altitude adds an hour or several hours. Learn from my experience. Here is a guideline for cooking turkey at higher altitudes:
High Altitude RoastingAt altitudes of 5000+ feet, add approximately 5-10 minutes per pound to recommended "Turkey Roasting Timetable @ 325°F." Use a meat thermometer to verify doneness. The thermometer should read 180-185°F in the thickest part of thigh (not touching bone) for whole turkey, or 170-175°F. in the thickest part of the breast for turkey breast.
Lower air pressure at high elevations causes air bubbles trapped in the batter to rise at a faster rate. A change in the proportions of ingredients used in leavened foods such as cakes and yeast breads might be necessary. In some instances, a change in baking temperatures may also be necessary.
Most cake recipes need no modification for sea level up to the altitude of 3,000 feet. Above that, it is often necessary to adjust recipes slightly. Usually, a decrease in leavening or sugar (or both) and an increase in liquid are needed. Ingredients such as eggs or butter are considered liquids. For any baked goods that rise (yeast breads, cakes or breads made with baking powder, etc.), it is important to adjust the recipe so that the rapid rise time doesn't make the resulting bread or cake too dry.
Yeast Cakes: Yeast cakes rise more quickly at high altitudes, so be sure to watch your dough carefully and judge the rise time by the change in the dough's bulk, not by the amount of time it takes. Proofing time for yeast cakes should be reduced. For cakes using baking powder: Don't overbeat the eggs. Overbeating adds too much air to the cake. Raise the baking temperature slightly; the faster cooking time will keep the recipe from rising too much. At elevations over 3,500 feet, the oven temperature for batters and doughs should be about 25 degrees F higher than the temperature used at sea level. Decrease the amount of baking powder slightly; this also prevents the recipe from rising too much. GUIDE FOR CAKE BAKING AT HIGH ALTITUDES
Adjustment for 3000 feet:
* Reduce baking powder: for each teaspoon decrease 1/8 teaspoon. * Reduce sugar: for each cup, decrease 0 to 1 tablespoon. * Increase liquid: for each cup, add 1 to 2 tablespoons. * Increase oven temperature by 25 degrees F.
Adjustment for 5000 feet:
* Reduce baking powder: for each teaspoon, decrease 1/8 to 1/4 teaspoon. * Reduce sugar: for each cup, decrease 0 to 2 tablespoons.
Increase liquid: for each cup, add 2 to 4 tablespoons. * Increase oven temperature by 25 degrees F.
Adjustment for 7000+ feet:
* Reduce baking powder: for each teaspoon, decrease 1/4 teaspoon. * Reduce sugar: for each cup, decrease 1 to 3 tablespoons. * Increase liquid: for each cup, add 3 to 4 tablespoons. * Increase oven temperature by 25 degrees F.
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Cooking brisket at high altitude what adjustments?
Altitude adjustments are made for baked goods because of the effects of altitude on how dough and batter rises in baking. There are no altitude adjustments needed for cooking meats.
What adjustments have to be made when baking bread above sea level?
Presumably you mean high above sea level, in places like Denver, Colorado. The adjustments need to slow the yeast down as low pressure tends to make it produce gas too quickly, so it escapes before the dough bakes. Use less yeast and add some salt, and prove it for less time. You will find more advice here:http://www.creative-culinary.com/high-altitude-baking/
What is the feet altitude of McDonough Georgia for baking purposes?
853 feet, so just go normally with baking measurements.
Can you substitute milk for soy milk when baking?
Soy milk can be used instead of milk when baking, but one has to make some adjustments. Regular milk has natural salt; not plain soy milk : minor adjustments may be needed. Then, there are flavored soy milk (e.g. vanilla soy milk).
In physics How does baking cake in high altitude places requires additional flour and water?
Because
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