Baking at high elevation can leave even the most seasoned home confectioner feeling deflated. Summit County’s towns range in elevation from 7,597’ above sea level at the north end of the county in Heeney to just over 9,600’ in downtown Breckenridge with many homes south of Breck being located even higher.
The good news is science can help explain why baking here is so frustrating and has helped come up with some almost foolproof high elevation baking solutions! As you get higher in elevation air pressure gets lower, so water boils at a lower temperature. At sea level water boils at 212°f. For every 500’ in elevation gain the boiling point is lowered by about 1°. Since the majority of Summit’s population resides somewhere near 9,000’ that translates to water boiling at approximately 194°. This is a whopping 18 degree difference from sea level.
Our area's lower boiling point equates to a much quicker evaporation of liquid and release of gasses that is exasperated when baking anything containing leavening agents such as baking soda, baking powder, yeast, or whipped egg whites. This translates to disappointing sunken or dried out stuck to the pan and over-baked or unevenly baked products.
With some slight adjustments and possibly a little trial and error you should be able to bake and enjoy your favorite recipes for cakes, cookies, biscuits, muffins, and breads right here in Summit County Colorado!
May I also suggest that you take notes, so you can remember what you increased/decreased in each recipe and by how much so when you finally perfect each recipe for your precise elevation you can continue to awe your local friends with your home baked confections time and time again.
Hopefully using my suggestions can help you perfect some of your favorite baked goods that you used to have perfected at lower elevations!
Still frustrated?
Try baking tarts, pies, and making home made ice-cream or sorbets instead:) You can always visit one of our many delicious locally owned and operated bakeries to purchase your baked goods that require more leavening agents.
Comments