What if you adjust the recipe for high altitude?

Baking at high altitudes (generally above 3,000 feet) requires a few adjustments to your recipes to account for the lower air pressure and drier climate. Here are some tips to ensure successful high-altitude baking:

Reduce the amount of baking powder or baking soda: The lower air pressure at high altitudes causes baking powder and baking soda to release more carbon dioxide gas, resulting in baked goods that may rise too quickly and then collapse. Reduce the amount of these leavening agents by about 25-50%.

Increase the liquid content: The drier air at high altitudes evaporates the moisture from baked goods more rapidly. Offsetting this moisture loss by slightly increasing the amount of liquid (2 tablespoons for every cup of liquid called for in the recipe) helps prevent dryness.

Extend the baking time: Higher temperatures at high altitudes accelerate the maillard reaction. This can brown baked goods too quickly before their centers heat through and set. Reducing the oven temperature by 25°F will slow down the maillard reaction.

Cool baked goods quickly: The drier air and higher temperatures can also cause baked goods to form a crust on the outside while the inside remains undercooked. Cooling baked goods quickly (by flipping them upside down on a wire rack) prevents further cooking and heat transfer inside the pastry.

With these simple adjustments, you can achieve high-altitude baking success and treat your taste buds to perfectly risen, moist, and delicious goodies! Bon appétit!