Baking Basics: Baking at High Altitudes

I used to live in Colorado. 6000 feet. Definitely high altitudes. But what do you need to check, if you live at high altitudes? And why does that affect your baking?

First of all, what is high altitude and why does it make a difference in baking? High altitude is defined as above 3000 feet or 1000 meters. At that high of an altitude, the air is less dense, with fewer molecules, and the air pressure is lower. Those are the biggest two factors that affect baking.

When making breads with yeast, because of the low air pressure, the bubbles in the yeast rise to the surface faster than they will at low altitudes. So, you will need less proofing time. Most yeast recipes require an hour of proofing time, or until dough is doubled. Watch your dough. It will be done raising when doubled in size. You probably won’t need an hour.

Temperature! Why would you need a different temperature? Well, because there are fewer air molecules floating around, the heat doesn’t travel through the air as efficiently as it does at low altitudes where there are more air molecules to carry the heat. Because of this, you will need to turn the temperature up.

Liquids. Because the air pressure is lower, liquids evaporate faster than at low altitudes. So, you will need more liquid than most recipes call for.

Baking powder. Why would that be different? The lower air pressure causes the bubbles to rise through the dough faster, which makes baking powder more effective than it is at low altitudes. So, you don’t need as much.

Sugar. What? How could altitude possibly effect the amount of sugar you need? Well, because your liquids evaporate very quickly, it causes the density of the sugar to be higher, so your recipe can taste sweeter than usual. However, if you follow the other guidelines perfectly, then you may not need to decrease the amount of sugar. I consider this one optional.

Now, let’s get specific. Baking at 3000 feet or 1000 meters. Increase baking temperature by 10°F or 5°C. Decrease baking powder by 1/8 tsp for each teaspoon called for in the recipe. Decrease sugar by 1 tbsp for each cup or 200g called for in the recipe. Increase liquids by 1 ½ tbsp for each cup or 250mL called for.

Baking at 5000 feet or 1600 meters. Increase baking temperature by 20°F or 10°C. Decrease baking powder by 1/8 tsp for each teaspoon called for in the recipe. Decrease sugar by 2 tbsp for each cup or 200g called for in the recipe. Increase liquids by 3 tbsp for each cup or 250mL called for.

Baking at 7000 feet or 2300 meters. Increase baking temperature by 25°F or 15°C. Decrease baking powder by ¼ tsp for each teaspoon called for in the recipe. Decrease sugar by 3 tbsp for each cup or 200g called for in the recipe. Increase liquids by 4 tbsp for each cup or 250mL called for.

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