top of page

Baking At Altitude

Baking at altitude can be a challenge, as the lower air pressure at higher elevations can affect the way that ingredients behave in recipes. However, with a few adjustments, it is possible to successfully bake delicious treats at any altitude.


Here are some tips for baking at altitude:

  1. Adjust the baking temperature: At higher elevations, the baking temperature may need to be increased in order to compensate for the lower air pressure. A good rule of thumb is to increase the baking temperature by 15-25 degrees Fahrenheit for every 5,000 feet above sea level. For example, if you are baking at 8,000 feet above sea level, you may want to increase the baking temperature by 50-75 degrees Fahrenheit.

  2. Use less leavening: Because the lower air pressure at higher elevations allows gases to expand more easily, you may need to use less leavening (such as baking powder or yeast) in your recipes. A good starting point is to reduce the amount of leavening by about 25%.

  3. Increase the liquid: At higher altitudes, the dry air can cause ingredients to dry out more quickly. To compensate, you may want to increase the liquid in your recipes by about 5-10%. This can help to keep your baked goods moist and prevent them from drying out.

  4. Decrease the sugar: Because the lower air pressure at higher elevations can cause sugar to caramelize more quickly, you may want to decrease the amount of sugar in your recipes. A good starting point is to reduce the sugar by about 10%.

  5. Make adjustments as needed: Every recipe and every altitude is different, so it may take some trial and error to find the right combination of adjustments that work for you. Don't be afraid to make adjustments as needed and to take notes so that you can replicate your success (or learn from your mistakes) in the future.

Here are some additional troubleshooting tips for baking at altitude:

  • If your baked goods are coming out too dry, try increasing the liquid in your recipe or decreasing the baking temperature and baking time.

  • If your baked goods are coming out too moist or undercooked, try decreasing the liquid in your recipe or increasing the baking temperature and baking time.

  • If your baked goods are coming out too flat or dense, try increasing the leavening in your recipe or decreasing the sugar.

  • If your baked goods are coming out too tall or airy, try decreasing the leavening in your recipe or increasing the sugar.

  • If your baked goods are coming out too dark or burnt on the outside, try decreasing the baking temperature or baking time.

  • If your baked goods are coming out too pale or underdone on the inside, try increasing the baking temperature or baking time.

Keep in mind that these are just general guidelines, and you may need to make additional adjustments based on the specific recipe and your own preferences. The key is to be patient and to make small changes at a time until you find the right balance for your altitude and your recipe.



Recent Posts

See All

Goodbye for now!

Dear BAKE ON Family, As we write to you today, it's with a heavy heart and a deep sense of gratitude. After much reflection, we have made the difficult decision to close BAKE ON. This journey of two i

Comentários


bottom of page