High Altitude Baking

High Altitude Baking

The relationship between elevation and atmospheric pressure is reversed; the higher the elevation, the lower the pressure. Air becomes thinner at higher altitudes and exerts less pressure. As air pressure drops, water boils at a lower temperature. Water boils at 212 degrees F at sea level. Each 500 feet increase causes a drop of 1 degree F in the boiling point. More time
is needed to reach the internal cooking temperature at higher altitudes.

Guidelines
Temperature
At altitudes above 3,500 feet, increase the oven temperature by 25 degrees F over the
suggested oven temperature. For example, for cakes that bake at 350 degrees F at sea level,
raise the oven temperature to 375 degrees F at altitudes above 3,500 feet. The faster baking
sets the flour mixture and prevents falling.

Ingredients
Start with cold ingredients

Flour All-purpose flour is suggested; always sift before measuring, and make the adjustments as follows:

Elevation: Increase flour by:
3,500-5,000 1 Tablespoon
5,000-6,500 2 Tablespoons
6,500-8,000 3 Tablespoons
8,000-over 4 TablespoonsStore flour in air-tight containers to prevent excessive dryness. More liquid may be necessary to bring the batter to the desired consistency. Rule of thumb is to add 1-2 tbsp extra liquid for each cup of liquid called for in the recipe. Adjust if necessary. Some recipes are well balanced and
may not need any adjustments up to 5,000 feet. Many will be trial and error. Get in the habit of
keeping written records of adjustments made, for future reference. Commercial Cake Mixes are usually fine or will give adjustments on the package.

Without Fat Cakes
Air incorporated into the beaten eggs is the leavening agent for this type of cake. Beat eggs less, so less leavening power is given to the batter. Angel Cakes, beat whites to just form soft peaks. In Sponge Cakes, beat the eggs or yolks until only slightly thickened.

Eggs
An additional egg may be added to prevent dryness or tenderness.

Leavening Agents
All types of Baking Powders and Baking Soda will need reductions for higher altitudes. When
both are used in the same recipe, make the suggested adjustments in both ingredients.
Adjustments should begin with 2,000 ft as follows:

Elevation: Decrease leavening by:

2,000-3,500 1/4-1/3 teaspoon
3,500-5,000 1/3-1/2 teaspoon
5,000-6,500 1/2-2/3 teaspoon
6,500-8,000 2/3-3/4 teaspoon
8,000-over 3/4 teaspoon Pie Crust and Rolled Cookie Dough which are low-moisture type recipes do not require any adjustments. Yeast Breads improve by decreasing the rising.