The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

High Altitude Cookbooks

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Randi's picture
Randi

High Altitude Cookbooks

Baking at High Altitude and Sharing Mountain Recipes are 2 scrumptious cookbooks offering experienced high altitude adjustments and recipes that have been requested for decades.

The Muffin Lady chose to write these books as an offering of flavor and ease to all who live and visit regions located at higher elevations. Through the years she has collected and developed palatable treasures and through much trial, efforts, tossings and tastings has found her niche.

Many have asked for her sweet bread, muffin and coffeecake recipes which she shares with delight. Daily breads were more difficult, but with perserverance and the help of a kind elderly lady, she includes recipes for these among her pages as well.

Reviews include:

BAKING at HIGH ALTITUDE

Best First Cookbook in the World 2004
Gourmand World Cookbook Awards
1st Place EVVY Award 2004

Colorado Independent Publishers Association "A high spirited first book full of life and passion."

Edouard Cointreau, President of Gourmand World Cookbook Awards“If your excuse for baking poorly is high altitude, your solution has finally arrived.” Bloomsbury Review
"These are the tastes and memories you'll want to carry into the coming years." The Rocky Mountain News“One of the best in this niche area of baking.” Betterbaking .com “point to point instructional guide to creating delicious baked goods under the unique conditions of being located 4000 feet or more above sea level.” Jim Cox, Midwest Book Review“Have no fear; success is within reach of your palate with original recipes designed especially for bakers at high altitudes.” Elevated Living magazine

“The Muffin Lady to the rescue!” Colorado Springs Gazette”

Sharing Mountain Recipes

One of the best and most comprehensive cookbooks I have ever read: Reader Views

“A Brilliant Culinary Menagerie of Flavors!” Susan, a customer who bought 2 copies “A remarkable collection of everyday favorites” Foodreference.com

The Muffin Lady shares her Favorite Homemade Recipes in an Ultimate Collection. "Sharing Mountain Recipes" is truly a must-have for all kitchen libraries and a great gift idea for newlyweds, new home owners, graduates, teachers, and that very special cook in the family.” Culture and Community News Onlypunjab.com

“This cookbook is packed with 472 recipes, tips and suggestions with the feel of a trusted family friend and guiding experienced hand.” FAVORITE RECIPE PRESS “With its extensive tips, recipe variations for special diets, and advice on working with ingredients, Sharing Mountain Recipes is one of those cookbooks every cook can use time and again whether for entertaining a crowd, or just to feed the family.” Stephanie Williams

For more information and discounts see:

http://www.themuffinlady.com

proth5's picture
proth5

Randi,

When I moved to a mile high many years ago, I was warned that baking would be different.

After a couple of decades of baking, I'm not getting it.  I bake everything with my sea level formulas and everything seems to be fine.  I have to compensate for the dryness when I bake bread, but other than that - no change.  Cakes, quickbreads, pies, cookies, etc - no change.

Perhaps at only a mile high I haven't reached the threshold of high altitude baking?  What would you consider to be the factors that account for my lack of problems?

I'm not looking for problems, but just for more insight.

Thanks

Pat

Randi's picture
Randi

HI Pat,

 All I can say in response to you question, is if you are not experiencing any problems, go for it, keep doing whatever it is that you are doing.

 To me, Baked treats are all about the flavor and enjoyment that they produce. If your recipes are working fine for you and being enjoyed by those you serve them to, then that is the most important ingredient of them all! 

 For dryness in breads, particularily yeast breads, you may want to add a smidgen more liquid to the batter as well as set it to rise next to a steaming pot of water. Also to avoid a dry crunchy crusts, spread a pinch of milk/water combo all over the top prior to baking and/or spread a pinch of butter over the top upon removing from the oven.

Happy Baking, ENJOY

Randi

 

 

Randi/The Muffin Lady

Author, Publisher and High Altitude Food Specialist

www.themuffinlady.com

proth5's picture
proth5

Randi, 

Congratulations on your success.

To clarify my statement about bread - I usually work at hydrations of 65% or more - which is about what I use at sea level - I just find that I need to be dilligent about keeping fermenting and proofing dough covered (either in a plastic tub or covered with a damp towel) and need to be thorough when I steam my oven.  I have been putting some attention to dough temperature throughout the process and I tend to proof in an improvised temperature controlled proofing box (literally - a box). In breads where one wants a crisp, crackling crust - I have never used anything on my crust.  Soft crusted breads likewise - unless I want to go "over the top" and add extra butter.

The only adjustment I that I even consider might be due to the altitude is that I find an open crumb on my bread impossible to achieve if I preferment more that about 12% of my flour when making bread.  Above that, I can use the same technique and get a denser crumb.  At 12% - just like magic - the open crumb appears.  I wonder if you have any insight into that curious thing?

There are a few high altitude bakers that post here and I am sure that they can benefit from your expertise.  However, you may find that advertising is less than welcome.

Pat

Randi's picture
Randi

Hi Pat,

It sounds as if you have your formula down. For the open crumb, you may want to try adding just a pinch more flour, begin with a small amount and add more if needed.

The one concept that I have learned when cooking and baking at high altitude, is that if it a recipe doesn't work the first time, and it is worth the effort, then tweak it a bit and try again. It is all about trial, tasting, tossing, tweaking and then tasting again.

Once the desired result is achieved and the smiles begin to spread, then you know that the effort has been worth the endeavor.

 By the way, Thanks for the words of advice, as they are taken to heart!

Have a great day, ENJOY! 

Randi

Rosalie's picture
Rosalie

Randi, if you're the Muffin Lady, you need to state so outright.  It looks to me like you're using The Fresh Loaf for a publicity release, and you need to be clear about that.

Rosalie

Randi's picture
Randi

Hi Rosalie,

Yes, I am The Muffin Lady! I appreciate your feedback, as I am just learning about the wonderful world of blogging and truly feel like the new kid on the block.

My message/blog was not intended or written for a publicity, rather for the purpose of helping others find success when baking and cooking at high altitudes; as I believe that information is for sharing!!!!! (What can I say, I used to be a Teacher)

However, since you have kindly opened this door for me, I do have some great news about my books to share. Thus, I thank you dearly for this opportunity, for I have not announced the following exciting information, excpet to a few friends and customers:

Baking at High Altitude/The Muffin Lady's Old Fashioned Recipes has been nominated for:

BEST of the BEST First Cookbook in the World!!!!!!!

Nominated and awarded by:

Gourmand World Cookbook Awards (Considered the Oscar's of the Cookbook Industry)

The Award ceremony and event will be held in Stockholm Sweden in May 2008!

 

Thank you Rosalie for this opportunity to announce this amazing nomination through The Fresh Loaf!!!!! 

 ENJOY

Randi/The Muffin Lady

Author, Publisher and High Altitude Food Specialist

www.themuffinlady.com