High Altitude Baking Tips

Here are a few tips to help you with high altitude baking:

  • At high altitude, the air pressure is lower than at sea level so foods take longer to bake. 
  • Liquids evaporate faster, so you might need to adjust amounts of flour, sugar and liquids so that batter isn’t too moist, dry or gummy.
  • Gases expand more, so doughs rise faster. Leavening agents (baking soda and baking powder) may need to be decreased. Bread doughs may need shorter rising times.
  • See the chart below for more tips. You can click on it to expand it for easier reading.

baked foods

6 responses to High Altitude Baking Tips

  1. 

    Anything I need to know about cheesecake baking? I came from a very low altitude to over 4,000 feet. Any tips?

    • 

      Hi Betty. Cheesecakes usually don’t need as many adjustments as other baked goods. To ensure good results, you will want to increase the baking time and use a water bath. When you remove the cheesecake from the oven, wait till it cools slightly and run a knife around the edges to help prevent cracking. Happy baking and thanks for reading my site 🙂

    • 

      Always put the cheesecake and pan into a water bath when baking! Sometimes it is good, depending on the recipe, to allow the cheesecake to cool in the oven for 15-30 minutes after the temp is turned off.

  2. 

    I’m struggling with pecan pie and can’t find a high altitude recipe. I’ve tried some alterations, but they didn’t work. I reduced sugar, increased butter, reduced oven temp. I’m at about 6700 feet. Thanks

    • 

      Hi Jill, I am so sorry I am so late to reply to you. I have been neglectful of my website over the holidays. I have not tried pecan pie at altitude yet but I have been meaning to. It is one of my favorite pies. I will work on a recipe and post it when I develop one that works.

  3. 

    Hi. I have just moved to 6000 foot elevation and cupcakes that are tried and true recipe baked flat. Taste is still good but just did not rise. Any tips?

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