BAKED FOOD
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POSSIBLE PROBLEMS
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ADJUSTMENTS TO TRY
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Breads, Quick
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Includes banana bread, coffee cakes, gingerbread and other quick breads.
• Overexpansion during baking
• Bread may partially collapse
• Sticky or tacky to the touch
• Dipped center
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• Decrease baking soda or baking powder (1/8 to 1/4 tsp)
• Decrease sugar (1 to 2 Tbsp)
• Decrease fat (2 Tbsp to 1/4 cup)
• Increase water (1 to 4 Tbsp)
• Increase flour (2 to 4 Tbsp)
• Increase oven temperature by 15°F to 25°F
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Breads, Yeast
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• Overexpansion during rising time
• Drier texture
• Bread may have large holes throughout
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• Decrease flour and/or increase liquid until dough is soft and elastic
• Allow dough to rise only until double in size (rising time may be shorter)
• Punch down dough (and allow to rise) twice
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Bars & Brownies
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• Overbaked sides, underbaked center
• Sunken center
• Gummy texture
• Greasy appearance or touch
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• Decrease oven temperature by 25°F
• Decrease oil (1 Tbsp to 1/2 cup)
• Increase flour (1 Tbsp to 1/3 cup)
• Increase water (1 Tbsp to 1/3 cup)
• Increase bake time (up to 10 minutes)
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Cake, Angel Food
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• Over-rising and spilling over pan sides
• Coarse texture
• Falls out of pan when cooled upside down
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• Beat egg whites only to soft-peak stage
• Increase flour (1 Tbsp to 1/3 cup)
• Increase water (up to 1/3 cup)
• Increase oven temperature by 25°F
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Cakes, 13x9-Inch & Layer
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• Too dry, crumbly, pasty or dense
• Sunken center
• Overbaked exterior, underbaked interior
• Overly moist layer at top or bottom
• Cake “falls” (not enough structure)
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• Decrease oil or shortening (1 to 2 Tbsp)
• Decrease baking soda or baking powder (1/8 to 1/4 tsp)
• Increase liquid (1 to 4 Tbsp) or add an egg
• Increase flour (1 Tbsp to 1/2 cup)
• Increase bake time until doneness is achieved
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Cookies
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Cookies generally bake well at high altitudes. You may notice:
• Cookies have a drier texture
• Cookies may spread too much
• Cookies may not spread enough
• Cookies may overbrown
• Cookies may be underdone
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• Decrease butter or shortening (2 Tbsp to 1/4 cup) if cookies spread too much
• Decrease sugar slightly if cookies spread too much (amount depends on size of batch and other ingredients)
• Increase liquid by 1 to 2 Tbsp only if dough is too dry and cookies don’t spread
• Increase flour (starting with 1 or 2 Tbsp) if cookies spread too much
• Increase bake time by 1 to 3 minutes
• Decrease bake time by 1 to 2 minutes
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Fried Dough
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• Cooks too fast
• Overcooked exterior, undercooked interior
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• Decrease cooking temperature 3°F per 1,000 feet of altitude
• Increase cook time
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Muffins, Biscuits & Scones
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Muffins, biscuits and scones generally bake well at high altitudes. You may notice:
• Drier texture
• Muffins have flat tops that flow together
• Overbrowning
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• Decrease baking soda or baking powder (1/8 tsp)
• Decrease sugar slightly if batter is too thin and flows out of muffin cups
• Increase number of muffins (because batter at high altitudes has more volume)
• Increase liquid by 1 to 2 Tbsp if batter is too thick
• Increase flour (starting with 1 Tbsp) if batter is too thin and flows out of muffin cups
• Increase or decrease bake time by 1 to 3 minutes
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Pie Crust
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Pie crusts generally bake well at high altitudes. You may notice:
• Drier texture when forming dough
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• Increase water slightly (starting with 1 Tbsp) until dough holds together well and is pliable
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