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.
- Click here for a printable version of the chart: High Altitude Baking Tips