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


    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.


    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.


    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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