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Home » Recipes » Baking Basics

Last Updated: Mar 28, 2024 by Angela Latimer · Leave a Comment

High Altitude Baking Tips & Tricks

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Pin image with text of a house at high altitude.

These high-altitude baking tips & tricks will help with your cookies, cakes, bread, pies, and more if you're lucky enough to reside above 3,000 feet sea level. Learn how to adjust recipes for altitude, get perfect results every time, and avoid common pitfalls in this guide. It can be challenging baking with increased air pressure, but anyone can master it.

Test out these great tips with some simple jello cookies, my easy chocolate cake, or this copycat Cheesecake Factory brown bread!

Square image of a house at high altitude.
Jump to:
  • 1. Adjusting Your Ingredients For High Altitude Baking
  • 2. Temperature and Time Adjustments
  • 3. Leavening Agents
  • 4. Cake Baking
  • 5. Cookies and Bars
  • 6. Bread Baking
  • 7. Pie Baking
  • 💭 Tips For Baking At High Altitudes
  • ❓ Recipe FAQs
  • 📖 Recipe Card
  • 💬 Comments & Reviews

Baking at high altitudes is not the same as baking everywhere else. In fact, it can be somewhat challenging.

Elevations above 3,000 feet start to significantly impact baking processes, leading to faster-rising doughs, quicker evaporation of liquids, and a host of other challenges. Don't worry, once you understand how it all works, you'll be a master baker!

1. Adjusting Your Ingredients For High Altitude Baking

  • Watch The Flour: At higher elevations, flour is more dry and, as a result, can absorb more liquid. In order to keep the correct level of moisture, you may need to reduce the amount of flour or add an extra tablespoon or two of liquid per cup of flour.
  • Adjust Sugar: Sugar can weaken the structure of many baked goods, so you'll want to try to reduce the amount of sugar used by a couple of tablespoons. This will help keep cakes or breads from crumbling. Don't worry, a few tablespoons won't change the sweetness.
  • Altering Fats: Since moisture can easily be lacking at high altitudes, adding fat (such as butter or oil) can quickly make up for it. Unfortunately, too much fat will cause your cakes or cookies to spread too much in the oven. If this is an issue, try using 1-2 tablespoons less (or check out my post on how to prevent cookies from spreading).
  • Liquids at High Altitude: Since liquids evaporate quickly, your recipes may benefit from a little extra liquids. This could mean adding more water, milk, or any other liquid you might be using.

2. Temperature and Time Adjustments

  • Oven Temperature Tweaks: If you increase your oven temperature by only 15-25°F, your cakes and breads will set more quickly. This will help prevent them from rising too tall and then collapsing.
  • Baking Time Variations: Since you'll be slightly increasing your oven temperature, you'll want to keep an eye on your baked goods. They may bake faster, so start checking to see if they are done a few minutes before the recipe states.

3. Leavening Agents

  • Baking Powder and Baking Soda Adjustments: Reducing your baking powder and/or baking soda by about 15% will prevent your baked goods from rising too quickly (and then falling afterwards). No one wants a collapsed cake!
  • Yeast Breads: When baking in high altitudes, yeast breads actually don't need to rise for as long. Keep an eye on your dough and judge when it is done rising based off of its size and feel (rather than just time). If needed, you can slightly reduce the amount of yeast used.

4. Cake Baking

  • Cake Ingredient Adjustments: Along with some tweaks I mentioned already, you can use an extra egg or egg whites to provide extra structure and support to reduce the risk of collapsing.
  • Mixing and Baking Techniques: You might need to adjust how you mix your batter, too. If too much air is added into the cake batter (from mixing very quickly), the issue of rising and falling will be emphasized. Go ahead and mix your cake at lower speeds for shorter amounts of time to fix this.

Try these tips with my chocolate peanut butter drip cake or classic white cake.

5. Cookies and Bars

Cookies can easily become dry or overspread when baking at high altitudes. For best results, you should try slightly reducing the sugar and fat while adding a little bit more flour. Chilling the dough in the fridge is another great way to prevent overspreading (and I do it all the time, even at lower altitudes!)

>>>See All Of My Recipes Here!<<<

6. Bread Baking

For the best bread, I would try slightly increasing the amount of water used, reduce the amount of yeast, and keeping an eye on the dough while it rises.

7. Pie Baking

Pie crusts can dry out or cook unevenly at high altitudes. I would add a little bit more water to the dough and use a pie shield or piece of aluminum foil around the edges.

Take a look at all of my pie recipes, or my homemade all-butter pie crust.

💭 Tips For Baking At High Altitudes

Lower air pressure and drier air can bring up some issues when baking at high altitudes. I've put together these tips to help you get the best results with all of your baked goods.

  1. Decrease Sugar: Reduce your sugar by about 1-3 tablespoons per cup to help prevent the structure from becoming too weak. If it is too weak, your baked goods will fall apart.
  2. Increase Liquid: Add 1-4 tablespoons per cup of extra liquid to keep your baked goods from becoming too dry. Dry baked goods are crumbly.
  3. Adjust Oven Temperature: Increase your oven temperature by 15-25°F so that your recipes don't take too long to bake. Of course, you should make sure you keep your eye on them so they don't overbake.
  4. Use a Thermometer: Using a thermometer is the easiest way to tell when your baked goods are done. I always recommend an instant read thermometer for checking the internal temperature.
  5. Use High-Altitude Recipes: One of the easiest ways to ensure great results is to use recipes that are specifically written for high altitudes. These recipes take into account a lot of the tips mentioned above so that you don't have to make so many adjustments.

❓ Recipe FAQs

How Do I Adjust A Recipe For High Altitude?

Start with small adjustments: reduce leavening agents and sugar, increase liquid slightly, and raise oven temperature by 15-25°F. Adjust further based on results.

Why Do My Cakes Fall In The Middle At High Altitudes?

Cakes fall when they rise too quickly and collapse due to the structure not setting in time. Reduce leavening agents and increase oven temperature to set the structure faster.

Is Gluten-Free Baking The Same At High Altitudes?

Gluten-free baking at high altitudes may require more adjustments for moisture and structure, given the lack of gluten. Increase binding ingredients (like eggs) and adjust liquids as necessary.

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5 from 2 reviews

How To Bake At High Altitudes: Tips, Tricks, & Adjustments For High Altitude Baking!

These high altitude baking tips & tricks will help with your cookies, cakes, bread, pies, and more if you're lucky enough to reside above 3,000 feet sea level. Learn how to adjust recipes for altitude, ensure perfect results every time, and avoid common pitfalls in this detailed guide. It can be challenging baking with increased air pressure, but with a little practice, anyone can master high-altitude baking!
Author | Angela Latimer
Servings: 8 biscuits
Calories: 233kcal
Prep 5 minutes minutes
Cooking 13 minutes minutes
Total Time 18 minutes minutes
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Ingredients
 

  • 2 cups self rising flour
  • ½ cup butter (freeze, then grate)
  • 1 cup whole milk (half & half or 2% milk also work)

(Note: 2x or 3x only changes the ingredient list)

Help Us Out!If you love a recipe, be sure to come back and share your ratings. This helps future users, and allows me to continue sharing free recipes! Angela

Instructions
 

  • Preheat your oven to 450°F (232°C) and line a baking sheet with parchment paper. *Before you get started, freeze your stick of butter to make grating it easier.
  • Measure your self-rising flour into a large mixing bowl then grate the butter directly into your bowl of flour. Give the flour and butter a quick stir, then make a well in the center of the flour.
  • Pour the milk into the center of the well and mix briefly, just enough to combine.
  • Portion the dough onto your prepared baking sheet in large tablespoonful amounts.
  • Bake at 450°F (232°C) for 13-15 minutes or until golden on the top and lightly browned on the base. Remove from the oven and allow to cool for 5 minutes on the baking sheet before serving or cooling completely to store.

Notes

  • Decrease Sugar: Sugar can weaken the structure of baked goods at high altitudes, so reducing sugar by about 1 to 3 tablespoons per cup can help improve texture.
  • Increase Liquid: The drier air at high altitudes can cause baked goods to dry out quickly. Increase the amount of liquid in the recipe, usually by about 1 to 4 tablespoons per cup of liquid called for.
  • Adjust Oven Temperature: Because of the lower boiling point of water at higher altitudes, baked goods may take longer to cook. Increase the oven temperature by 15-25°F (8-14°C) to help compensate for this.
  • Use a Thermometer: Check the internal temperature of baked goods to ensure they are fully cooked. Baked goods may require longer baking times due to the lower air pressure.
  • Use High-Altitude Recipes: Look for recipes specifically designed for high-altitude baking. They have already been adjusted for the unique conditions.
  • Practice and Adjust: High-altitude baking is a matter of practice and adjustment. Keep track of your modifications and their effects on your baked goods, and refine your techniques over time.

Nutrition

Calories: 233kcal (12%) | Carbohydrates: 24g (8%) | Protein: 5g (10%) | Fat: 13g (20%) | Saturated Fat: 8g (50%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 34mg (11%) | Sodium: 103mg (4%) | Potassium: 80mg (2%) | Fiber: 1g (4%) | Sugar: 2g (2%) | Vitamin A: 405IU (8%) | Calcium: 46mg (5%) | Iron: 1mg (6%)
Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love!
Course Bread Recipes, Quick Bread Recipes
Cuisine American
« Prime Rib Quesaritos
Easy Turkey Pot Pie Casserole »

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Hi there, I'm Angela

I am an avid vintage cookbook collector, cook, baker, and total foodie. I love sharing new, fun, creative recipes and great classic recipes, just like my Grandma used to make! Every recipe on BIWL is tested to ensure that cooks of any experience level can succeed.

Welcome to Bake It With Love. Enjoy!

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