High Altitude Baking

The following is a summary of potential problems and solutions for baked goods at high altitude:

Quick Breads, Muffins, Biscuits or Scones:

  • If biscuit or scone dough is dry and hard to knead, add an extra tablespoon or two of liquid.
  • If quick breads or muffins collapse and the texture is dense, use less baking powder and/or baking soda.
  • If quick breads or muffins are sweet and dry, reduce the sugar by a tablespoon or two and/or add an extra tablespoon or two of liquid.

Yeast Breads and Pastries:

  • If the dough is too dry, hold back a small portion of the flour and add only as needed.
  • If the top of loaf blows out and crumb is dense or gummy, use less yeast or shorten the rising time.

Pie Doughs, Tart Doughs, and Non-Yeasted Pastries:

  • If the dough is dry and hard to roll out, add an extra tablespoon or two of ice water.

Cakes:

  • If chemically leavened cakes sink in the center, use less baking soda and/or baking powder. Also, try increasing the oven temperature and decrease the baking time.
  • If egg-leavened cakes sink in the center, underwhip the egg whites and/or whole eggs. Also, try increasing the oven temperature and decrease the baking time.
  • If cakes are dry and cottony, use less sugar and/or add an extra egg.
  • If case are greasy, add an extra tablespoon or two of flour.

Cookies:

  • If cookies spread too much in the oven, use less sugar. Also, increase the oven temperature and decrease the baking time.
  • If cookies are too dry, add an extra egg or yolk.