Any Home Bakers Here?

[pennyJo1960]

Wally was the last one here to have masa harina

 

[SnapdragonQ]

https://www.backyardchickens.com/posts/22562723

This person got Dutch Babies right.
Looks like they were using regular flour, but this is what I have been going for...... Big puff, then a big fall.

 

[Aria]

It all looks delicious!

So...Good Aria

 

[SnapdragonQ]

@wyoDreamer
I was wondering something...do you think my altitude (2000') has anything to do with my baking? When I made the conversion to DF and GF I was more near sea level and things seemed to take the required amount of time to bake according to GF recipes I used.
When I moved here I brought my old stove with me but in looking back... it didn't "seem to work as well" after the move. The same recipes in books, or ones I made up successfully on my own at the old farm, just did not want to bake up the same. At the time I chalked it up to stove age (over 10yro) and maybe a hard knock in the move. (good excuse for a new stove...right? )

Now I'm at 2000' and it seems like things always take a little bit longer to bake/cook no matter what I am making...old stove or new stove, same recipes.
Current stove is a mid level convection oven and even when using the convection feature it still seems to want to take an extra 5 minutes, sometimes 10.
When I canned after moving here I gave things an extra 5 minutes in the water bath, just in case, and we have 2 weather forecasts here...one Mountains/higher elevations and one for Valleys. I seem to usually get whatever is forecast for the Mountains. But I didn't think 2000' was enough for the "high altitude" adjustments for regular cooking/baking so it didn't occur to me to try the altitude ingredient changes here.
Not that GF recipes have a while lot of them that I have seen, like the non GF ones do, but still, now I'm wondering...

 

[wyoDreamer]

Is your stove gas/propane? It might need to be adjusted.

I did notice that everything takes longer to cook at 7500 feet - especially rice. Bread took 3 rises instead of 2.

Everything I read seems to say that 2000 feet is the point where you start adjusting for high altitudes.

 

[SnapdragonQ]

Is your stove gas/propane? It might need to be adjusted.

I did notice that everything takes longer to cook at 7500 feet - especially rice. Bread took 3 rises instead of 2.

Everything I read seems to say that 2000 feet is the point where you start adjusting for high altitudes.

No, electric. Old stove and new. When I first got either of them I compared the settings to an oven thermometer too. (though I realize the thermometer could have been off)
And thank you. I thought 3500' was the line. I'll start reading up on altitude changes.

 

[Sequel]

Wow, skip a day and there is a lot of catching up to do! My 10 year old granddaughter and I baked all afternoon yesterday. She loves English muffins so I set her up with the recipe and the ingredients and she was in heaven! I made a rhubarb/berry cobbler which called for sourdough starter in the topping. I have SO much rhubarb now it seemed a shame not to use some!

 

[wyoDreamer]

Maybe @N F C will look in her High Altitude cookbook and see what they say for adjustments. My copy of that book is at home and I will try to remember to look in there when I get a chance.

 

[N F C]

@wyoDreamer
I was wondering something...do you think my altitude (2000') has anything to do with my baking? When I made the conversion to DF and GF I was more near sea level and things seemed to take the required amount of time to bake according to GF recipes I used.
When I moved here I brought my old stove with me but in looking back... it didn't "seem to work as well" after the move. The same recipes in books, or ones I made up successfully on my own at the old farm, just did not want to bake up the same. At the time I chalked it up to stove age (over 10yro) and maybe a hard knock in the move. (good excuse for a new stove...right? )

Now I'm at 2000' and it seems like things always take a little bit longer to bake/cook no matter what I am making...old stove or new stove, same recipes.
Current stove is a mid level convection oven and even when using the convection feature it still seems to want to take an extra 5 minutes, sometimes 10.
When I canned after moving here I gave things an extra 5 minutes in the water bath, just in case, and we have 2 weather forecasts here...one Mountains/higher elevations and one for Valleys. I seem to usually get whatever is forecast for the Mountains. But I didn't think 2000' was enough for the "high altitude" adjustments for regular cooking/baking so it didn't occur to me to try the altitude ingredient changes here.
Not that GF recipes have a while lot of them that I have seen, like the non GF ones do, but still, now I'm wondering...

Air pressure is lower so food takes longer to bake.

This chart might be helpful:
high-altitude-baking

I moved from sea level in FL to almost 7,000 ft here in Wyoming. It has taken me a long time to get things to turn out right. And sometimes they still don't even with the adjustments.

 

[N F C]

Air pressure is lower so food takes longer to bake.

This chart might be helpful:
high-altitude-baking

I moved from sea level in FL to almost 7,000 ft here in Wyoming. It has taken me a long time to get things to turn out right. And sometimes they still don't even with the adjustments.

Here's another source (Better Homes & Gardens) that says over 1,000 ft may require adjustments.
baking-at-high-altitudes