Even if you ’re extremely skilled in the kitchen , you might see yourself with a deflated bar or bone - dry gremlin if you happen to be baking in Aspen , Colorado , for the first time . But why precisely does an oven at high altitude so often wreak havoc on whatever baked good is in it ?
According toHuffPost , it all amount down to air pressure . The higher you are above sea level , the lower the air pressure is . This is mostlybecausethere ’s less atmosphere pressing down on that melodic line from above , and it ’s also far from the gravitational forces on Earth ’s airfoil . With less air travel imperativeness keep liquid molecules in their fluent form , it take less high temperature so as to evaporate them — in other words , boiling point are low at higher altitudes .
“ For every 500 - base increment in EL , the simmering point of water supply drops by 0.9 ° F , ” Dr. Craig F. Morris , film director of the USDA ARS Western Wheat Quality Laboratory at Washington State University , told HuffPost .
Since liquids melt at lower temperature , all the moisture that makes your signature chocolate patty so dense and delicious could disappear long before you ’d normally take it out of the oven . To fend off this , you shouldbakecertain goodness at low temperatures .
With less melody air pressure , gasolene expand quicker , too — so anything that ’s supposed to rise in the oven might end up collapsing before the interior is eat up baking . Cutting down on leaven agent likeyeast , bake pulverization , and bake soda can help foreclose this . This also applies to bread simoleons left to surface before baking ( otherwise known asproofing ) ; its rapid expansion could negatively affect its flavor and texture , so you might need to adjust how much barm you ’re using .
If all the way arecipecould go wrong at high-pitched altitude — and all the experiment take to ensure it go the right way — seem like a lot to keep track of , Betty Crocker has ahandy chartwith various types of baked good and suggested modifications for them .
[ h / tHuffPost ]
