Baking at high altitudes can be a unique challenge for many home bakers. The lower air pressure found at elevations above 3,000 feet can cause baked goods to rise too quickly and then collapse, resulting in dense and dry products. In addition, lack of humidity and sometimes extreme temperatures can impact baked goods as well.
Please note that all of Pretty Simple Sweet’s recipes are tested at under 1500 ft elevation.
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Baking in higher altitudes
Understanding the Challenges
Lower Air Pressure
At high altitudes, atmospheric pressure is lower, which means there is less resistance or force against the expanding gases in leavening agents like baking powder, baking soda, and yeast. This causes baked goods to rise more quickly.
Faster Evaporation
Water boils at a lower temperature in high altitudes, leading to faster evaporation of liquids. For example, at sea level, water’s boiling point is 212°F/100°C. At 5,000 feet, water boils at 203°F/95ºC. And at 10,000 feet, water boils at just 195°F/90ºC.
Flour and Sugar
The structure of baked goods can be affected by the different properties of flour and sugar at higher altitudes. Flour may need to be reduced, while sugar might need to be increased to balance moisture. Flour dries out baked goods, while sugar keeps them moist. Brown sugar has even more moisture than granulated.
Helpful Tips for High Altitude Baking
Tip #1: Adjust Leavening Agents
Reduce baking powder or baking soda by ⅛ to ¼ teaspoon based on altitude above sea level to prevent over-rising and collapsing. (See table below) You’ll have to experiment with this to figure out the best formula that works for you.
For yeast breads, try reducing the amount of yeast a recipe calls for by 25% to slow the rising process.
Tip #2: Increase Liquid
Add an extra 1 to 2 tablespoons of liquid (water, milk, or juice) per cup than called for in the recipe. (See table below) This helps counteract the faster evaporation rate. Remember: high air is dry air.
Tip #3: Increase Oven Temperature
Raise the oven temperature by 15 to 25°F to help set the structure of baked goods before they over-expand and collapse.
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Tip #4: Decrease Sugar
Reduce sugar by 1 to 3 tablespoons per cup called for in the recipe to prevent excessive browning and to help maintain moisture.
Tip #4: Use High-Protein Flour
Consider using a flour that is higher in protein, providing better structure. This can help counteract the effects of lower atmospheric pressure. Low protein flours like cake and pastry flour might not work as well for you.
Tip #5: Always Mix and Knead Properly
Mix doughs and batters more thoroughly to develop gluten and provide better structure. For yeast breads, knead the dough slightly longer to strengthen the network of gluten forming.
Tip #6: Don’t Overfill Pans
Fill cake pans and muffin tins only halfway to two-thirds full to allow for extra rising space without overflowing. It may be extra helpful to use tulip-shaped muffin liners, because they allow for a higher rise.
Tip #7: Keep A Baking Journal
Jot notes to understand what modifications work best for your specific altitude and favorite recipes.
Tip #8: Find A Baker In A Similar Altitude
There are hundreds of thousands of food blogs and cookbooks out there. Find a blog or book that’s written by someone at a similar altitude as you. You’ll start to understand the proper ratios that work better even faster. Let their trials and errors be your guide!
High Altitude Baking Book Recommendations
Susan Purdy’s book “Pie In The Sky” aims to help bakers at high altitudes have consistently successful baked goods.
Patricia Kendall’s book “High Altitude Baking” covers 200 recipes with helpful tips on successful baking at higher altitudes.
Nicole Hampton’s book “Sugar High: Sweet and Savory Baking” shares recipes meant for baking at altitudes 5,000 ft and above.
Troubleshooting Common Problems
If your baked goods have a dry, crumbly texture try this:
- Add more liquid.
- Reduce sugar.
- Carefully monitor time so you don’t over-bake.
If your baked goods are collapsing or falling try this:
- Reduce leavening agents.
- Increase oven temperature slightly.
- Ensure proper mixing to develop structure.
If your baked goods have a dense and heavy texture try this:
- Add more liquid.
- Properly cream your butter and sugar, ensuring the butter is at proper room temperature.
- Ensure correct oven temperature. Read this article to find out how to properly calibrate your oven.
USDA Recommended High Altitude Adjustments
| Ingredient Adjustment | 3,000 ft (914 meters) | 5,000 ft (1,524 meters) | 7,000 ft (2,134 meters) |
| Decrease baking powder per teaspoon called for in recipe | ⅛ tsp | ⅛-1/4 tsp | ¼ tsp |
| Increase liquid per cup called for in recipe | 1-2 Tbsp (15-30ml) | 2-4 Tbsp (30-60ml) | 3-4 Tbsp (45-60ml) |
Modifications by category
In the end, baking is science and sometimes that just means you have to experiment to see what works best for you. Baking at high altitudes requires a bit of just messing around in your kitchen. Hopefully with these tips and modification suggestions, you can achieve delicious and beautifully risen baked goods in no time!
Cakes
- Decrease sugar by 1 tablespoon per cup called for in the recipe.
- Increase liquid by 1 to 2 tablespoons per cup called for in the recipe.
- Increase oven temperature by 15 to 25°F.
Cookies
- Reduce baking powder or baking soda by ⅛ teaspoon per teaspoon called for in the recipe.
- Reduce sugar slightly.
- Increase oven temperature by 15 to 25°F if needed for better spreading and browning.
Breads
- Reduce yeast by 25%.
- Increase liquid by 1 to 2 tablespoons per cup called for in the recipe.
- Allow dough to rise in a cooler environment or for a shorter time to prevent overproofing.
Muffins and Quick Breads
- Decrease baking powder or baking soda slightly.
- Increase liquid by 1 to 2 tablespoons per cup called for in the recipe.
- Increase oven temperature by 15 to 25°F.
All of Pretty Simple Sweet’s recipes are tested at under 1500 ft elevation.
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