To help with the structure of your baked good, a little extra flour can go a long way. For every additional 1000 feet in altitude, add an extra ½ tablespoon of liquid. Increase the liquid in the recipe by 1-2 tablespoons at 3000 ft. What liquid to add will depend on your specific recipe but you generally want to add more of what is already called for in your recipe (meaning don’t add milk if there is no milk in the recipe to begin with). Having extra liquid in your batter will prevent it from drying out too quickly as it bakes. To solve this problem, use 1 tablespoon less sugar for ever cup of sugar in the recipe. This can weaken the structure of your baked goods and also make them sticky. 3 – Use Less SugarĪs mentioned before, the rapid evaporation which occurs at higher altitudes can cause an increase in the concentration of sugar in your baked goods. This means a shorter baking time is needed (and it also means you can enjoy your baking sooner!).įor every 30 minutes of baking time required in your recipe, bake for 5-8 minutes less. Since water will evaporate faster and you have increased the temperature of the oven to accommodate the altitude, your baked goods will be done sooner. 15 degrees will be sufficient for delicate baked goods and chocolate products which tend to burn faster. Raise the oven temperature by 15 to 25 degrees F in order to help your baked goods set faster. If your cakes, muffins and breads have a chance to set before they over expand and dry out, your final product will have a much better texture. Since leavening and also water evaporation happens more quickly at higher altitudes, you will want to raise your oven temperature to help the structure of the bake goods set faster. Here are the changes you will need to make and a quick explanation about how the change will help your baking. When you pull out a recipe to bake at a high altitude, you are going to have to make some changes (unless your cookbook is specially written for high altitude baking!). High altitude baking how to#So don’t worry, you can still bake even when you are up high in the mountains! How To Adjust Recipes for High Altitude Baking There are many ways to combat the problem of low air pressure and make high altitude baking successful. Sometimes, your cakes won’t even set as there is no moisture to hold the batter together. It can cause your cakes, breads and muffins to be dry and crumbly or it can cause them to be very sticky as the sugar inside the batter becomes more concentrated as the water evaporates. This can have several effects on your baking. This means that liquids evaporate faster and your baked goods will lose moisture quickly. You may already know that water boils at a lower temperature at higher altitudes. The other way in which lower air pressure affects baked goods is by causing them to dry out quickly. If the air expands too much, your batter may even “explode” as the air bubbles expand, pop and cause your baked goods to collapse. This can mean a very large, airy loaf of bread or a cake that rises to high and too fast, making it have a coarse crumbly texture. When the batter expands too quickly, it can cause irregular and very large pockets of air inside your baked good. Leavening occurs much faster when you are at a higher elevation and the gas bubbles in your batters and breads will expand much faster. Lower air pressure causes baked goods to rise more easily. As you climb in altitude, the air pressure falls and this low air pressure can have a significant effect on your baking. Why does making a cake change when you are at a higher altitude and why do you need to follow special rules just because of elevation? Why Does Altitude Affect Baking?īefore diving in to all the great tips to help you bake at higher altitudes, you may be wondering why altitude affects baking at all. Here are a few tips for baking at high altitudes and how you should alter your recipes and baking methods to ensure that your baked goods turn out amazing. A muffin recipe made at sea level will turn out very differently if you try to make it 2,000 feet up a mountain! This is because baking is very much effected by altitude. However, this is not always the case.īased on where you are in the world, the recipe may turn out differently. When you take out a recipe and get ready to bake, you likely think that you can just make the recipe as directed and get a perfect end product. In addition, as an Amazon Associate I earn from qualifying purchases. If you click one of these links and make a purchase, I may earn a commission at no additional cost to you.
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