Barry

I NEED INSTRUCTIONS FOR COOKING YOUR STEEL CUT OATS AT 5643 FEET ABOVE SEA LEVEL

THE DIRECTIONS ON THE PACKAGE ARE NO GOOD UP HERE
THANKS

Bob's Red Mill StaffBarry

Hi Barry,

Thank you for your question! We don't have a tested high altitude recipe but at your elevation water boils at about 202 degrees instead of 212 degrees, so the oats will take longer to soften because the cooking temperature is lower. Because of the longer cooking time we suggest bringing the water to a full boil, adding the oats and salt, reducing to a simmer and then cooking for 25 to 30 minutes or until the oats are at the proper texture. You can also soak the oats overnight and then warm them up the next day; the oats will absorb most or all of the water as they soak which will reduce the cooking time by a lot.

Vicky Edwards

Wondering if I should make an adjustment for 6500 altitude for pizza dough?

Bob's Red Mill StaffVicky Edwards

Yeasted doughs like pizza dough may require some adjustments; you can use the chart above for suggestions, but reducing the yeast and keeping an eye on the dough as it rises would be the main things to note. The dough may finish rising a bit earlier than your recipe suggests, but reducing the yeast should help with this.

Cindy

RE: Decadent Chocolate Cake Mix

I live at 8,000 ft, what adjustment do I make to this product for success?

Thanks!

GuestCindy

Thank you for your question! For mixes you'll want to focus on adjusting the oven temperature (increase by 25 degrees) and reducing the amount of butter/oil by 2 Tablespoons. We hope you love the mix if you try it!

helen griffin

I want to make your cornbread but from reading your suggestions is just increasing the oven temp by 25 degrees and not overbeating the eggs enough to get a good product. I don't want to waste the money spent on the cornbread or sacrifice the quality unless I can do it properly. I am at 5280 above sea level

Elisabeth Alliehelen griffin

Hi Helen! Please email customerservice@bobsredmill.com for more in-depth guidance.

KatrinaElisabeth Allie

Hi Helen, I'm at similar elevation and I also made the cornbread from the cornmeal mix and it turned out good. But you need to also do what is says above with adjusting the leavening agents, flour, liquids(buttermilk), etc. This is because the recipe still calls for those ingredients with the cornmeal. I did it and it turns out really good--also I did cover it with foil in the later half of cooking and therefore had to add more time to the recipe when testing the inside for doneness with a knife/toothpick.
This is what I did:
-Decreased the sugar in the recipe by 1 to 3 tablespoons per every cup.
-Decrease the baking powder and/or baking soda in recipes by 15 to 25%.
- Increase the liquid in your recipe by adding another egg or using an extra-large one; or add 3 to 4 tablespoons of water per cup of flour.
- For any other recipe with baking, you'll want to decrease the fat/oil in your recipe slightly (1-2 tablespoons) as it inadvertently weakens the structure of your baked good. Because fat breaks down gluten, making baked goods tender, it can be detrimental to your high-altitude baking endeavors, contributing to a collapsed cake or cookie.

Rollie Butler

I live at 6,500 ft. in Colorado. Do I need to make any adjustments to Bob's GF chocolate chip cookie Mix? The instructions only call for one egg, butter & water. There aren't any high altitude instructions on the package.
Thank you!

Meredith Andrews

Need help baking your mixes for an altitude of 6700 feet.

Bob Sweatt

Hi,
I hope this is still active. I made the Bob's gluten free starter mix and at the end of the recipe I made some sourdough bread. But, it didn't rise, just stayed pretty much the same height as when I put it in the oven. I do live at 6200 elevation. This was the first time I made the starter, but it appeared very nice (consistency was like a starter and smelled sour). The bread also had a wonderful sour taste.

After using it, I put it in the refrigerator but now I brought it back out to try again. I am doing the 4 day thing to reactivate it now. The recipe doesn't have any discard (like the original building recipe) so I understand that I wont remove any starter at this time?

Also, hopefully it will rise this time, but if it doesn't, can I add some yeast to help it along?
Thank you

Elisabeth AllieBob Sweatt

Hi Bob! Please email customerservice@bobsredmill.com for help!

Camryn

Do i need to adjust anything if i doesn't have a leavening? I want to make your gluten free sour dough starter.

Elisabeth AllieCamryn

Hi there! Please contact Customer Service at customerservice@bobsredmill.com, they'll be happy to help.

Carol Woodbury

High altitude5,000 ft baking your oatmeal raisin cookies, explain how to change to accommodating this recipe

Whitney BarnesCarol Woodbury

Hi Carol, the tips can be found in the blog post above with specific references to ingredient changes and temperature adjustments.

Deb Warzynski

About your recipe for Gluten Free French Bread, I live at 5,500 feet. The bread comes out good at first then loses it's resiliency and splits apart. How can I adjust the recipe so the bread does not come apart?

Whitney BarnesDeb Warzynski

Hi Deb! Great question - Please contact our Customer Service team at 1-800-349-2173 or customerservice@bobsredmill.com and they will be able to give some suggestions.