The change in atmospheric pressure at high altitudes makes it necessary to adjust recipes and oven temperatures to achieve successful results. General guidelines should be followed when making baking adjustments.
Water boils at a lower temperature in high altitude and evaporates quicker. Liquids should be increased to prevent the product from drying out
Water Boiling Temperature Chart
|Sea Level||212 F (100 C)|
|2,000 ft||208 F (97.8C)|
|5,000 ft||203 F (95 C)|
|7,500 ft||198 F (92 C)|
Leavening gases expand quicker. Amounts of chemical leavener should be reduced and oven temperature should be raised by about 25 degrees to set air cells faster.
Flour absorbs larger quantities of liquids so increasing the amount holds up to a higher liquid quantity. Increased amounts of flour also builds a stronger structure and sets the batter quicker so items do not collapse.
Amounts should be decreased to prevent a baked good that is over tender and has weak structure.
Quantities need to be increased to provide a strong structure in a baked good.
Should be greased heavier to prevent sticking and wrap finished baked goods air tight as soon as they are cool because products have a shorter shelf life at higher altitudes
Baking times should be reduced since the liquids in a recipe evaporate faster at high-altitudes and the product will dry out quicker. The oven temperature should also be increased to help quickly set the structure so the item does not collapse
**High-altitude recipes should be tested to help determine the needed adjustments. For general ingredient adjustment amounts, check out this formula chart