Whole Wheat recipe, high altitude

J

jdbee

Active member
Hi all,

I live in Colorado and at the altitude of 6,200 feet. I am not having luck getting whole wheat recipes to work. My regular recipe of white bread only takes an extra 1/4 cup of water, but whole wheat just won't come out right. Any one with suggesions?

janei

 
there was a regular at epicurious who had lots of experience with high altitude baking...

you may want to check it out to see if 'hello kitty' is still there - she was happy to share her experience with me when i was living in the rockies and struggling with altitude vs. pie crust. good luck smileys/smile.gif

 
My mom (Colorado girl) wrote a w-w popover recipe; I'll look for it and post it, if you'd like smileys/smile.gif

 
I just moved to Colorado from Michigan (formerly posted as Susie_MI) and am encountering similar....

issues. And I'm at 8600 feet! It was recommended that I get the high altitude cookbook "Pie in the Sky - Successful Baking at High Altitudes" by Susan G. Purdy.

The book is wonderful. Everything I have made so far has been a success. She has tested the recipes at various altitudes and each recipe has a chart to follow for your altitude. She has at least one recipe for whole wheat bread. And one of the chapters has conversion numbers for your own recipes.

I highly recommend this book! I've attached the link to the book at Amazon.

Good luck with your baking!

http://www.amazon.com/Pie-Successful-Baking-High-Altitudes/dp/0060522585/ref=pd_bbs_sr_1/103-1679345-1989468?ie=UTF8&s=books&qid=1176947069&sr=8-1

 
Beatrice Ojakangas recommends contacting the agriculture experiement station

in Colorado or Wyoming for info on high altitude baking. (In her Great Whole Grain Breads.)

 
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