Baking at High Altitudes

Baking at high altitudes requires some adjustments to standard cake, cookie, and yeast dough recipes.

Why High-Altitude Baking Is DifferentGeneral High-Altitude Issues

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 Baking

At 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.

Continued on page 2:  Cake Adjustments

 

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1/31/2012 08:27:28 AM Report Abuse
buechelandscape wrote:

I 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.

11/10/2011 02:57:40 PM Report Abuse
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7/29/2011 10:30:08 PM Report Abuse
dianacal11 wrote:

Thanks 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
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