High Altitude Cooking and Baking | Part 2

[@chikngreez]

This is an incredibly helpful, insightful, and concise series. It makes all too much sense.

[@daylight1440]

Can you help me with quick breads? Every time I make banana bread the center is undervalued and the outer is overbaked. Then I let it cool and the center takes a slight dip. I’m in Denver at a mile high.

[@jfsfrnd]

I live at 7000 feet. I adapted (an already adapted, but done badly) sea level spritz cookie recipe - the taste is perfect - but the cookies end up hard. What can I do to make them soft - not chewy - but soft and crumbly like spritz.

[@JacobBurton]

How much sugar is your recipe? Remember, sugar is hygroscopic, so it will bind with the water in you cookies, recrystallize as they cool, making them hard. Try swapping half your sugar amount with corn syrup, which won't crystallize when it cools. You can also try upping the fat content a bit, but the corn syrup should do the trick.

[@jabbaquest117]

Can you please talk about how to make meringue in high altitude? I live in Denver and nothing seems to work for me. Trying to make a souffle pancake

[@jared7494]

I wish there more videos like this on youtube! Most better then watching kittens lol. Thanks for the help you did very well at explaining this concept simply.

[@claudetteleblanc5273]

Jacob, now I understand why my bread fell. I understand that I need to up my heat temperature. The thing is, my bread machine has preset cycles. And can't adjust my heat. What to do? Thank you.

[@citizenschallengeYT]

well done. This gets me to thinking, have you worked with dutch ovens and baking - particularly high altitude. How much pressure is built with the lid on? (ps. we're at ~7,500')

[@RedDevil1848]

Wow - I really wish I found your videos earlier - I live in Calgary (3400 feet). I love cooking but gave up on baking and pasta making because I though the altitude was screwing me over.... Im going to try it again now. Quick question, are all cook book recipes recalculated for sea level or is there anything that would indicate what altitude?

[@JacobBurton]

Ian Dingle Most cook books are written for below 3000ft elevation, since that's where the majority of people using the books live.

[@suzicafran4624]

Ian Dingle z

[@butterflybeatles]

So, do you need more water to cook rice if I live in the Andes?

[@kaitlynroberts7896]

Hey is there a part 3!!?? I can’t find it!!

[@JacobBurton]

Yep. I did a horrible job of naming it. Fixed the title. Here's a direct link: kzbin.info/www/bejne/r6HMhINjmd51pqs. Also, you can find all three plus notes on the wrap up page here: stellaculinary.com/podcasts/video/high-altitude-baking-cooking-the-science-tips-tricks Thanks for watching.

[@AnnabelleC888]

Thank you.

[@memaacalifornian5517]

Can we use same measurements for breadmaker...and using almond flour...trying to make low carb bread and they keep coming out flat😩

[@JacobBurton]

The reason why it's coming out flat is because almond flour doesn't have any gluten. Gluten gives your bread structure, allowing it to trap gas, rise, and not be flat. If you're trying to make gluten free bread, I recommend using the brand Cup4Cup. You'll never be able to match real bread flour, but Cup4Cup is the closest I've come to replicating my recipes without gluten.

[@chefalbino]

i work at 6135 feet :-) and the soufflee rise very nice ;-) thx

[@JacobBurton]

Pics or it didn't happen. ;-) Glad you enjoyed the video.

[@SilverCottage]

This is SO COMPLICATED! First of all, you need to be a math wizard to follow these instructions. I've listened to all three videos and, while it is vaguely interesting, as far as an explanation of why cooking and baking is so hard at altitude, it is not information I can easily USE. I am terrible at math, and I am not the only one. The reason I turn to youtube videos is to watch how things are made, done, etc., so I can learn. but this guy is not producing anything at all! he is just yapping about the concepts BEHIND the topic. Not useful.

[@MarcosElMalo2]

If you can’t use math, buy packaged mixes and follow their high altitude directions. No math needed.

[@MajimeTV]

Because baking is a science and no recipe can be adapted 1 for 1. He is explaining how to prevent things and why certain things, like less atmospheric pressure and leaveners causing breads to rise quicker than they can form structure, and using less sugar to prevent breads going hard. You need to figure this out by a ratio of your ingredients, using math, otherwise it’s trial and error