Using self-rising flour at 5000 feet

Asked April 26, 2015, 4:12 PM EDT

I bought some King Arthur self-rising flour before I realized that the amount of leavening in it would cause a problem with baking with it. It appears, from their website, that some pizza doughs may work with it, but I don't know. Is there anything I can add to the flour to make it work for baking at 5000 feet? More all purpose flour (?) to counteract the amount of leavening? The people at King Arthur Flour suggested I ask the Colorado State University Extension.

Bernalillo County New Mexico food preparation

3 Responses

King Arthur Flour provides a high-altitude baking resource online that includes a section on adjusting chemical leavens according to altitude and product. Visit:
https://www.kingarthurflour.com/recipe/high-altitude-baking.html

Colorado State University Extension offers a free publication that can be downloaded, High Altitude Food Preparation" available at
http://www.ext.colostate.edu/pubs/foodnut/p41.html

Additionally, a "High Altitude Baking" bound publication for a small fee. Visit:
http://www.csuextstore.com/store/pc/viewPrd.asp?idproduct=26

CSU Extension toll free 877-692-9358.



Thank you for your reply but it doesn't answer my question, which was whether I can add more flour to the KAF self-rising flour to reduce the percentage of leavening. I have read the article from the King Arthur Flour website and the CSU extension, but they report on how to adjust recipes using All-Purpose flour, not self-rising flour. Adding All-purpose flour would reduce the percentage, but I have no idea how much to add. Any help is greatly appreciated.

After a considerable search, I was unable to find a conversion for using self-rising flour as a substitute for all-purpose flour at high altitudes.

This website has a team of experienced bakers from the ACH Food Companies Test Kitchens.
http://www.becomeabetterbaker.com
In a related question, the experts responded: Self-rising flour can not be substituted for all-purpose because it contains baking powder and salt .

A number of reliable baking resources offered this:
Make this note about self rising flour: if you are baking in high altitude (above 3,000 feet) do not use self rising flour. Self rising flour already contains baking powder and salt so there is no way to adjust the amount of baking powder you put in the recipe.

For self-rising flour; Use only high altitude-adjusted recipes. (Quaker Oats, Baking 101)
http://www.quakeroats.com/cooking-and-recipes/content/baking-101/welcome-to-baking-101/high-altitude...