Folks who live about 3,500 feet or more above sea level must keep in mind their higher elevation when baking. Boxed mixes usually give instructions for high altitude baking but baking from scratch can be a little tricky at first. The effects of high altitudes can vary so its best to make a recipe as written before attempting adjustments. If the baked goods don’t turn out quite right, one recipe change at a time can be made until the desired result is reached.
Increased Altitude Means Decreased Air Pressure
Typically, when baking at high altitudes, the air pressure is lower so foods tend to take longer in the oven. You may also need to increase temperature when baking.
Faster Evaporation Rate and Expansion of Gases
Also, liquids evaporate faster at higher altitudes. Amounts of flour, sugar and liquids can be adjusted to prevent ultra moist or dry and gummy batter.
If you’re baking bread or another baked good that calls for leavening agents, keep in mind that gases expand more at higher altitudes so doughs tend to rise much faster. You may need to either decrease the leavening agents or punch down the dough during the rising process.
Cookies, Muffins, Scones and Pie; Oh My!
Cookies, muffins, scones and pie crusts usually bake well even at high altitudes but dry texture can be a common occurrence. To resolve this simply increase liquids one tablespoon at a time until dough is the correct consistency.
Breads, Quick and Yeast
Quick breads and yeast breads face different possible obstacles when baking. Quick breads can become sticky or tacky, while yeast breads can easily come out of the oven too dry. Decreasing the amount of fat can help with quick breads, while shortening the rising time can help keep yeast breads more moist.
Who Wants a Cake-y Cake?
Cakes can sometimes be a real challenged to bake at altitude. Cakes can become too dry and crumbly. They can sink in the center or fall because of lack of structure. They might bake unevenly and come out of the oven with an over-baked exterior and an under-baked interior or they may have an overly moist layer at either the top or the bottom. Solutions can include decreasing the oil or shortening, decreasing the baking soda or powder, increasing liquid, increasing flour, or increasing overall bake time until you can stick a toothpick in the cake and have it come out dry.