Prestige Turbo Yeast and High Altitude Baking

High altitude baking can be challenging due to lower atmospheric pressure levels affecting how ingredients interact, including how leavening agents work and baked goods rise. But with proper adjustments and preparation you can still enjoy delicious treats baked at elevated altitudes!

Prestige Turbo Yeast products are designed to work at all altitudes, though certain recipes require specific adjustments for optimal results. Our high altitude baking chart can serve as a starting point, though the specific adjustments will depend on both how high your altitude is and any changes made to the recipe itself.

As higher altitudes experience drier air conditions, it becomes necessary to add additional liquids when baking cakes and desserts in order to prevent your treats from drying out too quickly or becoming crumbly. Doing this helps your baked goods from quickly dehydrating before becoming unusable or crumbly.

Reduce Leavening Agents

High altitude air pressure decreases chemical leavening agents like baking powder and soda to work less effectively, necessitating an additional 15% reduction of leavening agents used in your recipe.

Turbo yeast requires additional nutrients in order to function effectively, such as amino acids, enzymes and minerals from fermentation processes that help it produce alcohol. Gert Strand AB’s Black Label Turbo yeast includes these necessary components, and when followed according to instructions can produce up to 14% alcohol within five days at ambient temperatures of up to 95 degrees Fahrenheit. It’s highly temperature tolerant as well, and suitable for use even at higher ambient temperatures than 95.