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!
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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.