Baking at High Altitudes
Water boils at lower temperatures, therefore:
Moisture evaporates more quickly.
Food can more readily dry out during cooking or baking.
Steamed or boiled foods will take longer.
Lower air pressure, therefore:
Baked goods using yeast, baking powder, baking soda, egg whites, or steam may rise excessively, then fall.
Adjustments for High-Altitude BakingAt high altitudes, bread rises higher and flour tends to be drier than at sea level. If you live in an area that is more than 1,000 feet above sea level, make these adjustments for cakes, cookies, and yeast doughs.
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Cake Adjustments
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1/31/2012 08:27:28 AM Report AbuseI think these are excellent tips! I live at 8500' and have a difficult time with my favorite baking recipes. I would love to see adjustments added to baking directions- this would be so much easier and you would know before hand that the recipe works.
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7/29/2011 10:30:08 PM Report AbuseThanks for these adjustments. I live at 8300 feet above sea level and always have problems when baking. So thanks again, Di
7/18/2011 05:10:15 PM Report Abuse