WebstaurantStore / Food Service Resources / In-Depth Articles / High Altitude Baking Adjustments
High Altitude Baking Adjustments

High Altitude Baking Adjustments

Last updated on 9/30/2017

Baking is an edible chemistry that can produce completely different results based on the smallest ingredient. One ingredient to successful baking is your understanding of your environment. (Yes, your literal environment!) For people who live in high altitudes, baking can be a challenge because of lower air pressure. For products to turn out as intended, bakers should understand how high altitudes impact baking and what they can do to compensate for those effects.

Effects of Baking at High Altitudes

High altitude begins at approximately 3,500 feet or more above sea level. At high altitudes, there is lower atmospheric pressure, or air pressure, which changes the temperature at which water boils and how quickly leavening gases expand. If you live at this altitude or higher, you will likely need to make adjustments to how you bake cakes, cookies, and breads.

Changes in air pressure affect baking in these ways:

  • Because water boils at lower temperatures, moisture evaporates quicker and can leave baked goods dry.
  • Yeast, baking soda, and baking powder create bubbles of air, carbon dioxide, or water vapor in baked goods called leavening gases. These gases expand quicker when baking at high altitudes, making baked goods rise and fall faster while in the oven, thus creating a dense or flat end product.

To offset these effects, you may need to change the baking time, the oven temperature, and the amounts of ingredients you are using when preparing baked goods.

How to Make Recipe Adjustments for High Altitude Baking

High altitude baking adjustments vary depending on what you are making and the height of your elevation. Generally, the higher your altitude, the greater the adjustment you need to make.

Yeast Breads

Breads that contain yeast are most affected by higher elevations because the lower air pressure makes dough rise faster, resulting in dry or misshapen loaves after baking. For your recipes to turn out right, you will need to experiment with how you prepare and bake your bread. Here are some high altitude baking adjustments you can try to help you perfect your yeast bread recipes:

  • Decrease yeast and use ice water with yeast to slow the reaction
  • Bake bread above a pan of boiling water to increase moisture, removing the water during the last 15 minutes of baking
  • Decrease proofing time; let loaf rise to 1.5 times its size rather than double
  • Try punching dough down twice
  • Decrease flour or increase liquid (if necessary)


Pies

Pie crusts, on the other hand, are not usually affected by high altitude baking as much as other baked goods, but slightly increasing the liquid in your recipe will help with dryness. Because the filling takes longer to bake at higher altitudes, it is recommended that you cover the crust with foil to prevent burning.

Cakes, Cookies, and Quick Breads

For a concise high altitude baking adjustment guide on cakes, cookies, and quick bread recipes, follow the chart below:

Item Flour Liquid Leavening Sugar Shortening Temperature Tips

Cakes
Increase flour 1-4 tbsp;
Generally 1 tbsp per cup of flour
Increase liquid 1-4 tbsp;
Or increase eggs, use larger eggs
Decrease leavening from 1/8 to 2/3 tsp for each tsp in recipe --- Decrease shortening 1-2 tbsp Increase temperature about 25 degrees Fahrenheit If not increasing temperature, increase baking time 10-15 minutes
Cookies Increase flour 1-4 tbsp Increase liquid, but not too much Decrease leavening, if using Decrease sugar 1-4 tbsp Decrease shortening 2 tbsp to 1/4 cup Increase temperature from 15-25 degrees Fahrenheit Decrease bake time if necessary;
Use cool baking sheet to prevent additional spreading

Quick Breads
Increase flour 1-4 tbsp Increase liquid 1-4 tbsp Decrease leavening from 1/8 to 2/3 tsp for each tsp in recipe Decrease sugar 1-4 tbsp Decrease shortening 2 tbsp to 1/4 cup Increase temp 15-25 degrees Fahrenheit Adjustments will depend on the bread's consistency being closer to muffins or cake


Pans

Sometimes, using an angel food cake pan or a pan with a tube in the center can help cakes to rise better because there is more heat conduction in the center of the batter. Additionally, bakers should consider greasing and flouring pans as well as using parchment paper to be sure their baked goods will release from their pans when baking at high altitudes.

Most of these high altitude baking adjustments are very small, so you can only be sure how your recipes will work in a high altitude through trial and error. Try adjusting one ingredient at a time to identify which ingredient has the biggest impact on your baked goods.


Related Resources

How to Calculate Amps, Volts, and Watts

Try this simple calculator tool to accurately calculate any piece of equipment's amps, volts, or watts to ensure you're choosing the correct utilities. Amps Volts Watts You'll need to know your Amps, Volts, or Watts. If you have the information for two of those three, finding the missing number is either multiplication or simple algebra. Not a fan of math? Don't sweat it; we've already done the hard work for you below! Simply fill in two of the blank boxes and click "Calculate" to find your missing information.

Pan Liners Buying Guide

Commercial baking pan liners save operators money by eliminating the labor time and cleaning costs associated with greasing and washing baking pans . When it comes to labor and cost savings, pan liners are a chef’s best friend. They are one of the greatest inventions since sliced bread!

How to Start a Home Bakery

Whether you grew up in a home with the warm scent of fresh cookies wafting in the air, you have a special artistic talent decorating cakes and pastries, or you just love to bake, the idea of starting a home-based bakery has probably crossed your mind at least once. And luckily, despite unpredictable economic trends, the home-based business market continues to rise! How Sweet It Is: Starting a Home Bakery! You immediately start thinking of the numerous recipes you can concoct. You'll have a job you love. You get to taste test... everything! You'll work from the comfort of your own kitchen. It's all perfect and flawless in your mind until you begin thinking about the reality of it all: start-up costs, ingredients, appliances, licenses, and ne

Subscribe now for great deals and industry tips! Sign up for our mailing list to have weekly discounts and industry knowledge sent right to your inbox.

Food Service Resources

Tips, guides, & advice

Explore Resources
  • Visa
  • Discover
  • American Express
  • MasterCard
  • Paypal