In 2017 I moved to 8,000 feet of elevation in Colorado and it seemed like all my cakes collapsed and my cookies spread to cracker thin. Recipes that had been passed down over many generations no longer worked for me. It didn’t take me long to realize that it was the high altitude that was affecting my baking.
Why do recipes at high altitude need adjustments?
High altitude can have CRAZY affects on our bodies and our baking. As you travel higher in elevation (the distance over sea level) the less air pressure there is. The decrease in air pressure affects the boiling point of water, the gasses produced by leavening agents (baking soda, baking powder, & yeast), and the humidity which in turn affects the way food tastes.
Not all recipes need adjustments for high altitude. If possible, I would suggest attempting the recipe without any changes first and then start making adjustments if needed.
Leavening Agents
Ever peak through your oven window and watch your cake rise up crazy fast and then completely sink in the middle when you take it out? Lower air pressure (or atmospheric pressure) allows the gasses produced by leavening agents to go crazy!
It seems contradictory that a higher rise would result in a collapsed end result but that’s exactly what happens. It can even affect the texture of cakes, cookies, and bread. Decreasing baking soda, baking powder, or yeast and increasing flour can help to control the rise and risk of collapse.
Moisture & Flavor
Everyone that lives at higher elevations knows it’s dry, like DRY DRY. But did you know that the dry, arid air can actually affect the way we taste food?
The lack of humidity in the air causes moisture in your cakes and cookies to evaporate faster which changes the texture and structure. Warning body science: the dryness also affects the moisture in our nose and mouth which affects our ability to smell and taste.
Increasing the liquid, salt, spices, and flavorings (extracts, coffee, etc.) can also help to balance the moisture and flavors.
Temperature
Because of a decrease in the boiling point of water, foods cooked in or steamed by water (custards, vegetables) and foods containing lots of liquid (cakes) may take longer to set or cook.
Water boils around 197°F at 8,000ft (where I live) compared to 212°F at sea level. Slightly increasing the oven temperature can often help to offset this difference.
TIP: I would suggest changing the oven temperature as the last result since this can change the texture of baked goods the most.
Suggested Adjustments
I say “suggested” because there is no standard when it comes to high altitude baking. Every 1,000 feet of elevation brings differences but then some standard sea-level recipes need no adjustments. Yet for some recipes simply the humidity and temperature in your kitchen on a certain day/season changes the final product. Confused yet?
Baking at high altitude takes some practice and patience. Check out the table below on the suggested changes to make based on your elevation. Or take all the guessing out of it and check out all of my breakfast, bread, main dish, and dessert high altitude recipes!
Elevation in your kitchen | Reduce Baking powder, soda, & yeast | Reduce Sugar per 1 cup | Increase Flour per 1 cup | Increase Liquid per 1 cup | Increase Oven Temp |
10,000 & Up | 75% | 3 Tbsp | 3 Tbsp | 3 Tbsp | 25 deg F |
9,000-10,000 ft | 75% | 3 Tbsp | 3 Tbsp | 3 Tbsp | 25 deg F |
8,000-9,000 ft | 50% | 3 Tbsp | 3 Tbsp | 3 Tbsp | 25 deg F |
7,000-8,000 ft | 50% | 2 Tbsp | 2 Tbsp | 2 Tbsp | 20 deg F |
6,000-7,000 ft | 25% | 2 Tbsp | 2 Tbsp | 2 Tbsp | 20 deg F |
5,000-6,000 ft | 25% | 2 Tbsp | 2 Tbsp | 2 Tbsp | 15 deg F |
4,000-5000 ft | 25% | 1 Tbsp | 1 Tbsp | 1 Tbsp | 15 deg F |
3,000-4,000 ft | None | 1 Tbsp | 1 Tbsp | 1 Tbsp | None |