Foods

Quick Reference Guide for Adjusting Recipes at High Altitude Suggested Adjustments Cakes Increase flour by 1 tbsp per cup of flour at 3,500 ft; 1 additional tbsp with each 1,500 rise in altitude Add eggs or egg yolks, or increase the size of eggs used Increase oven temperature by about 25°F, or increase baking time by 10 to 15 minutes Reduce leavener by 1/8 tsp to 1/4 tsp at 3,500 ft to 6,500 ft; 1/4 tsp to 1/2 tsp at higher altitudes Pies Increase flour by 1 tbsp per cup of flour at 3,500 ft; 1 additional tbsp with each 1,500 rise in altitude Increase liquid by 1-2 tablespoons Increase oven temperature by 15-25°Reduce sugar by 1-4 tablespoons Reduce butter or oil by 1 tbsp Cookies Increase flour by 1 tbsp per cup of flour at 3,500 ft; 1 additional tbsp with each 1,500 rise in altitude Increase liquid by 1-2 tbsp Increase oven temperature by 15-25° Reduce sugar by 1-4 tbsp Reduce butter or oil by 1 tbsp Quick Breads Increase flour by 1 tbsp per cup of flour at 3,500 ft; 1 additional tbsp with each 1,500 rise in altitude Increase liquid by 1-2 tsp; try an acidic liquid like buttermilk or yogurt Increase oven temperature by about 25°F, or increase baking time by 10 to 15 minutes Reduce leavener by 1/8 tsp to 1/4 tsp at 3,500 ft to 6,500 ft; 1/4 tsp to 1/2 tsp at higher altitudes Reduce sugar by 1-4 tbsp Yeast Breads Use ice water instead of warm water when mixing yeast Do not omit salt Bake bread above a pan of boiling water; remove during final 15 minutes of baking Reduce the yeast by 1 tsp Reduce proofing time; allow bread to rise only about a third in size There is no one quick fix for baking at high altitude. You may find that your baked items turn out wonderfully after making just one small change, or you may need to experiment with several changes, depending on your altitude and your baking environment. Baking requires a delicate balance between factors like temperature, humidity, air pressure and ingredients, so take some time to familiarize yourself with how these baked goods behave. Successful baked goods take time and experimentation; it's a matter of working with your environment and not against it.