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HIGHALTITUDE ADJUSTMENTTIPS AND CHART
•
The altitude chart is not a recipe but a guide to use to change
key ingredients
in a recipe if it doesn't
work as printed.
•
All recipes were developed
at sea level-approximately.
Adjustments
may be necessary
if your altitude
is 2000 feet or higher.
•
Try the recipe as printed first unless you have experimented
on other recipes and have an idea of
what to change.
•
REMEMBER
only change
one ingredient
in the recipe at a time. Then use this guide to change
other recipes.
The following
chart is for a 1 pound loaf of bread using 2 cups bread flour in an automatic
bread
machine.
Sea
2000
4000
6000
7500
8500
Level
Feet
Feet
Feet
Feet
Feet
Yeast
as is
- ¼ t
- ½ t
_ 3_ t
- 1 t
- 1¼ t
Sugar
as is
as is
- 1 t
- 1 t
- 2 t
- 2 t
Salt
as is
as is
as is
as is
+ 1,4t
+ ¼ t
Gluten
as is
as is
as is
+ 15,5t
+ 15,5t
+ 2 t
Liquid
as is
+ 2 T
+ ¼ c
+ % c
+ ½ c
+ ½ c
The following
chart is for a 1½ pound loaf of bread using 3 cups bread flour in an automatic
bread
machine.
Sea
2000
4000
6000
7500
8500
Level
Feet
Feet
Feet
Feet
Feet
Yeast
as is
- ¼ t
- 5,5t
- _4 t
- 1 t
- 11,4t
Sugar
as is
as is
- 1 t
- 1 t
- 2 t
- 1 t
Salt
as is
as is
as is
as is
+ ¼ t
+ ¼ t
Gluten
as is
as is
as is
+ 2 t
+ 2 t
+ 21/_t
Liquid
as is
+ 2 T
+ ¼ c
+ % c
+ ½ c
+ % c
Additional
information
about each of the ingredients
listed above:
1. Atmospheric
pressure
is less at high elevations
which makes the dough rise faster. In Utah, the
dough can rise 2½ to 3 times its volume
in the first rising before it is ready to punch down. Recipes
need less yeast as the altitude increases
to slow the rising so that the dough has time to develop a
good flavor and texture. The higher the altitude the greater the internal
pressure
on baked goods;
therefore,
the faster they rise.
2. Sugar weakens
the cell structure
of the dough so it must be reduced
to have adequate
rising.
3. Salt is increased
to avoid overproofing.
4. The addition
of gluten helps to protect the cell structure
of the dough from over stretching
so that it
doesn't have a coarse texture,
and the product will not fall.The
automatic
bread machine
tends to
over knead at higher altitudes
making
it necessary
to add gluten to the recipe.
5. Liquids evaporate
faster at higher altitudes.
If the bread is not rising enough,
it is a moisture
problem
and not the yeast.
• More information:
Flour is very dry at high altitudes;
thus, it absorbs
more liquid. In many cases, less flour is necessary
to
achieve the proper dough consistency.
Use yeast before expiration
date. Use regular active dry yeast or quick or rapid rise yeast, not com-
pressed yeast. If using bulk yeast, keep refrigerated
or frozen.
If using jarred yeast and it has been
open more than 2 months, check its freshness
with the following
test.
To test for 1 package
(2¼ teaspoons)
use a liquid measuring
cup and fill the ½ cup level with warm
water (110°-1151=). Add 1 teaspoon
granulated
sugar
and 1 package
(2¼ teaspoons)
of yeast. In 3 or
4 minutes,
it will have absorbed
enough
liquid to activate
and will start rising to the surface.
If at the
end of 10 minutes,
the yeast has multiplied
to the 1 cup mark, it is very active. The yeast mixture
may
be used immediately
in your Toastmaster
Bread Maker in any recipe calling for 2¼ teaspoons
of yeast.
(Remember
to adjust your recipe for the ½ cup of water used in the test and do not add additional
yeast.)
- 24 -
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