What changes in the oven as you go up
Lower air pressure does three things to baking. Gases expand more, so batters rise faster and further, and the structure can stretch and collapse before it sets. Water evaporates faster, which concentrates sugar and dries out doughs. And water boils at a lower temperature, so moist batters stay cooler inside for longer.
Most recipes are written for sea level to about 3,000 feet. Above that, the effects become noticeable, and above 5,000 feet most cakes and quick breads need adjusting. Find your elevation with our elevation tool and use the matching column below.
Adjustment table
These ranges come from Colorado State University Extension, a long-standing reference for baking at altitude. Start with the smaller change in each range, and move towards the larger one if the result is still not right.
| Change | 3,000 ft | 5,000 ft | 7,000 ft and up |
|---|---|---|---|
| Baking powder or soda, per teaspoon | Reduce by 1/8 tsp | Reduce by 1/8 to 1/4 tsp | Reduce by 1/4 tsp |
| Sugar, per cup | Reduce by 0 to 1 tbsp | Reduce by 0 to 2 tbsp | Reduce by 1 to 3 tbsp |
| Liquid, per cup | Add 1 to 2 tbsp | Add 2 to 4 tbsp | Add 3 to 4 tbsp |
| Oven temperature | Raise 15 to 25°F | Raise 15 to 25°F | Raise 15 to 25°F |
When you raise the oven temperature, check for doneness 5 to 10 minutes early. The hotter oven sets the structure before it can over-expand.
Yeast bread
Yeast dough rises faster at altitude, often in two thirds of the usual time, and a fast rise gives less flavour and a coarser crumb. Watch the dough rather than the clock: it is ready when it has doubled, however long that took. Some bakers use a little less yeast or add an extra rise, punching the dough down once more, to give flavour time to develop.
Flour dries out faster in thin, dry mountain air, so you may need a little more water, or a little less flour, to get the same dough feel.
Cookies, candy and deep frying
- Cookies are the most forgiving. If they spread, try a little less sugar and butter, a tablespoon or two more flour, or a slightly hotter oven.
- Candy and syrups reach their stages at lower temperatures because water boils off sooner. A common rule is to lower the target temperature on your thermometer by about 2°F for every 1,000 feet. Better still, test the boiling point of water on your stove and subtract the difference from 212°F.
- Deep frying at altitude usually needs slightly lower oil temperatures, because the moisture in food boils off faster and the outside can burn before the inside cooks.
- Boiled foods such as pasta, rice, beans and eggs take longer, because the water is cooler when it boils.
Package mixes and recipes written for altitude
Many cake and brownie mixes print high-altitude directions on the box, usually for 3,500 feet and above. Use those instead of the table, since they were tested for that product. Recipes from mountain-state extension services and bakeries in places like Denver, Salt Lake City or Albuquerque are already adjusted; do not adjust them again.