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.