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High Altitude Baking

Baking is the cooking method most sensitive to the lower atmospheric pressure found in high altitude regions. High altitude baking is a challenge because ingredients are more delicately balanced, so that the desired effects, such as height, texture and color of baked goods may not occur. If one ingredient is negatively affected, the whole recipe can fail. There is no foolproof adjustment formula for high altitude baking. You will need to test your favorite recipes to arrive at the proper methods for your area and your oven. Here are some general high altitude baking tips:

COOKIES

	Adjustment	Reason for Adjustment
Oven temperature	Cookies may or may not need a temperature increase. Each recipe and its ingredients is different. If needed, increase 15 to 25°F.	High temperatures help to set the dough before the cells formed by leavening gases expand too much
Baking time	Decrease the amount of time your recipe bakes.	Higher oven temperature
Leavening	Generally no adjustments required.
Sugar	For each 1 cup sugar, decrease up to 1 tablespoon at 3,000 feet; more at higher altitudes.	Because of faster liquid evaporation, sugar solutions become more concentrated, which affects the texture of baked goods.
Liquid	Add 1/2 to 2 teaspoons water per recipe.	Liquids evaporate faster in all cooking processes.
Flour	Add 1 to 4 tablespoons at 5,000 feet, more at higher altitudes. Cookie dough used in a cookie press may need less flour.	Flour strengthens the structure of baked goods.

CAKES/QUICK BREADS

	Adjustment	Reason for Adjustment
Oven temperature	Increase 15 to 25°F, except when baking chocolate or delicate cakes, which might burn.	High temperatures help to ?set? the batter before the cells formed by leavening gases expand too much.
Baking time	Decrease the amount of time your recipe bakes.	Higher oven temperature.
Leavening	Reduce baking powder by 1/8 teaspoon at 3,000 feet, more at higher altitudes. Reduce baking soda in quick breads by 1/4 of total amount, but use at least 1/2 teaspoon for each cup of acidic liquid (i.e., buttermilk, citrus juices, etc.)	Prevents excess rising, which: stretches the cell structure, producing a coarse, irregular texture; causes dough to overflow the pan causes dough to sink in the center, and results in low volume.
Sugar	For each 1 cup sugar, decrease up to 1 tablespoon at 3,000 feet, more at higher altitudes	Because of faster liquid evaporation, sugar solutions become more concentrated, which affects the texture of baked goods.
Liquid	For each 1 cup liquid, add 1 to 2 tablespoons at 3,000 feet; more at higher altitudes. If biscuit dough seems dry, add 1 tablespoon liquid per 1 cup flour.	Liquids evaporate faster in all cooking processes.
Flour	Add 1 to 4 tablespoons at 5,000 feet, more at higher altitudes. For self-rising flour, use only high altitude-adjusted recipes.	Flour strengthens the structure of baked goods.