We are at high altitude. What adjustments do we need to make when baking?
Unfortunately, there are no formulas we can give to plug into recipes. There are recommendations we can make, though. For cakes leavened by air, such as angel food, beat the egg whites only to soft peaks; otherwise, the batter may expand too much. For cakes made with shortening, you may want to decrease the baking powder (start by decreasing it by 1/8 teaspoon per teaspoon called for); decrease the sugar (start by decreasing by about 1 tablespoon for each cup called for); and increase the liquid (start by increasing it 1 to 2 tablespoons for each cup called for). These are estimates based on an altitude of 3000 feet above sea level. You can also try increasing the baking temperature by 15° to 25° to help set the batter.
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