Baking Basics: High Altitude Baking Tips
I’m back with another Baking Basics installment!
This one may not impact all of you, but it’s a subject that I receive a ton of questions about on a regular basis – how to adjust recipes to work well at high altitudes. There’s nothing worse than having a recipe just plain fail, and if it happens more often than note, it’s seriously discouraging. By sharing these high altitude baking tips, I hope to ensure that you can troubleshoot the most common high altitude baking problems.
Continue reading for tips on all sorts of baking situations – breads, muffins, pies, cakes, cookies, oh my!
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.
High Altitude 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.
High Altitude 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.
High Altitude 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.
High Altitude 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.
Wrapping it Up
If you routinely bake at high altitudes and have some tricks up your sleeve, be sure to share them in the comments below!
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forming ability is compromised by the bran and germ, which is why whole wheat flour produces heavier, denser baked goods.
While it is higher in protein, its https://thefitnesssecrets.com/
forming ability is compromised by the bran and germ, which is why whole wheat flour produces heavier, denser baked goods.
There is a cook book “pie in the sky” that has all the High Altitude adjustments and would work well with your recipes
Thanks Michelle! :~D
Any suggestions for switching high altitude recipes to low altitude?
Hi Charlie, I’ve actually never come across a recipe written specifically for high altitudes, but I would think maybe trying the opposite of some of the suggestions above if you come into that predicament.
Most recipes were written for low altitude, since most of America started in the Colonies. The only adjustments I have needed at low altitude was for MOISTURE- living along the Great Lakes or near the ocean can produce 100% humidity days, and with so much water in the air, you need to have less water in your bread. (I also knead my bread by hand- the feel tells you more water needed or more flour needed. 100% humidity days-constant rain- and sometimes my bread took a full cup more than the recipe.) The high altitude says to add water in a pan when baking your bread (to compensate for the dryness) but when it’s wet, baking something before the bread helps to dry out the oven before baking. There are a couple of candy recipes that simply say DO NOT MAKE on a wet day- it will never turn out.
I have to share a story of high altitude cooking. I have family that lives west of Colorado Springs on the side of a mountain. I was there years ago and we were celebrating either a birthday or an anniversary, I just don’t remember. My cousin was making a cake and following the high altitude directions on the side of the box. She took it out of the oven and it was done, except it sank in the middle and had the look that someone stepped right in the middle of the cake. She made another cake and followed the regular directions and it turned out perfect. The house is so high up that water never gets to more than a simmer. It’s actually higher than the recommended elevation for the high altitude directions
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Have had the same experience – we’re at 8,200ft. Now I just make the recipes which work (at any altitude) and accept that things just don’t rise as well here.
I’m glad you and many commenters mention reducing the sugar. It’s the first adjustment I make, and recommend, and so many people look at me funny like they don’t believe that reducing the sugar will work. (7000 ft +)
I find at anywhere up to around 7000 ft. I reduce the sugar by as much as 1/2 c. (usually 1/4 c. just have to play around with each recipe gradually decreasing sugar as I go), decrease baking powder by a 1/4 tsp., and increase liquid by @ 2 Tbls. sometimes more depending on the baked good. Pie crusts usually take about an extra 2 Tbls. liquid, really depends on how dry the day is. Humidifying your kitchen is a good way to ensure bread rises nicely – pot of simmering water on the stove or soup stock, spraying the inside of the oven and bread dough with water right before baking, putting a pan of hot water in the oven (not on) with the rising dough. Do not add all the called for flour in a bread recipe, go by eye and feel. Lots of trial and error, but have finally just learned to trust myself ??? turn out great almost every time now?
These are really good to remember when I travel!
Kari
http://www.sweetteasweetie.com
I live in Denver and baking is a challenge. I almost always add 2 Tbsp of flour to quick breads, muffins, cakes, brownies, etc. and do not mess with the leaving agent. Almost always a success. When making yeast dough I always proof twice to get more flavor in the dough since the rising stage is usually so short at high altitude. Cookies are my challenge!
I bake at 5500 ft regularly, and boy it can be tricky. Cakes are especially hard. I typically add an extra 2-4 tbsp. flour to my cake batter, depending on the size of the cake, and the vast majority of the time this works without needing to make any additional changes to the recipe.
I live at 7000 feet and have learned through research, trial and error. I find that in baking, at my altitude, it works best to cut the baking soda and/or baking powder in half, add 2 Tbsp extra flour per cup of flour used, add a couple of Tbsps extra liquid, use a little less sugar, add an extra egg, and, if the recipe calls for a lot of oil or butter, cut the oil. For example, my carrot cake recipe calls for 2 c oil. I use just over 1 1/3 c instead. It also calls for drained crushed pineapple. I don’t drain it. And, as others have mentioned, whip egg whites to soft peaks.
Yeast dough needs extra liquid. So does meat loaf, sauces, and strawberry pie glaze. When canning, you have to add processing time based on the altitude. You can find this information online.
I have to agree with RobbyH, it is a guessing game. I live at 4600 ft and usually have pretty good luck with most recipes. Cakes are the worst. Be sure you use a good baking powder, one that loses very little of its action when mixed and uses the majority of its rising action in the oven. Another tip is to never beat egg whites to stiff, they will be too dry. Stop before stiff.
And moisture is the key, at high altitude dryness is a problem.
I’ve lived at altitude all my life and can assure you that there are guidelines, but few hard and fast rules for success at altitude. My best advice for new altitude bakers is to get a couple of community, church or junior league cookbooks from your new home area. These are folks’ best recipes that have been made over and over again. It will also give you a feel for how to tweak your own favorites. You can also reach out to your local extension office for help. They’ve got science and experience behind their advice.