High Altitude Baking Adjustor
Adjust leavening, liquid, sugar and oven temperature for high altitude baking.
Results
Baking at high altitude requires adjustments because lower air pressure causes leavening gases to expand more quickly. Above 3,000 feet, reduce baking powder, reduce sugar, add liquid and increase oven temperature. The higher you go, the more dramatic the adjustments. This calculator covers the four key changes for any elevation.
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Frequently asked questions
Lower air pressure at altitude causes gas bubbles in batter to expand more, making cakes rise too fast then collapse. Less moisture in the air also causes faster evaporation, drying out baked goods.
Most recipes need adjustment above 3,000 feet (914 m). Cities like Denver (5,280 ft), Salt Lake City (4,226 ft) and Colorado Springs (6,035 ft) all require high altitude baking adjustments.
Reduce baking powder by about 25% at 5,000 feet. For 1 teaspoon, use 3/4 teaspoon. Also reduce sugar by 12.5% and increase liquid by 12.5%.
Yes, increase oven temperature by 15-25°F. Higher temperature sets the structure of baked goods faster before over-expansion occurs.
Yes, dough rises faster at altitude due to lower pressure. Reduce yeast by 25% or shorten rise times. Punch down dough twice instead of once to develop better structure.