How to Bake at a High Altitude

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How to Bake at a High Altitude

Preparing meals is practically effortless for foodies and cooking enthusiasts. However, when you are thousands of feet above the ground, the conditions change, particularly in baking. Your usual measurements and some of the ingredients are greatly affected by the difference in air pressure. If you don’t make the necessary modifications, your tasty creations will look more like mangled slabs rather than actual cakes or pies. Here are several tips on how to bake at a high altitude.

  • Liquids Must Be Increased per 5000 Feet – The rate of evaporation increases as the altitude grows higher. At the height of 5000 feet, liquids are readily absorbed by the air, which means you have to add more. Increase the amount of all liquids by three tablespoons at the given height. Add another tablespoon if you’re baking at 10,000 feet.
  • Decrease Leavening by 1/8 Tsp – Leavening agents, such as baking powder and yeast, react to a huge decrease in air pressure. Only small amounts are needed for them to make a baked product “rise.” You should decrease the amounts of leavening by 1/8 tsp to keep gases, supplied by leavening agents, from escaping.
  • A Decrease in Sugar – Sugar, when placed in a low-pressure environment, absorbs a substantial amount of water. To keep your baked creation moist and smooth, you should decrease sugar by two tablespoons at 5000 feet. Decrease another couple for every succeeding 5000.
  • More Eggs – In the event of decreasing leavening agents, the egg comes as your form of backup. Its nutrients hold the cake’s foundation in place, aside from providing creaminess. You can add an another egg to your recipe or use bigger ones.
  • Buttermilk for Water – Water evaporates easily when placed at high altitudes, causing cakes and baked products to become too dry. What you can do is replace water with buttermilk. Buttermilk’s dense base is less susceptible to air pressure, which gives your creation much needed moisture.
  • Download High Altitude Recipes – With the changes involved when baking at high altitudes, you might have trouble baking, or even forming, your favorite pastries. You can download recipes on the internet, which are specially made for high altitude baking and cooking. Just follow the recipes carefully.

High places, which have low atmospheric pressure, can tip a fine recipe’s balance of ingredients. The simple act of baking a cake suddenly becomes pretty confusing. Good thing you have friends from high places. Always remember these tips and the high altitude shouldn’t bother your culinary artistry.