High Altitude Baking

by Roy Florey
(Colorado Springs, CO)

I live in Colorado Springs at 6000 feet. My baked goods, including cakes, quickbreads and yeast breads, have problems with rising properly and tend to be dry rather than moist. Do you have any suggestions?


Chef Todd Says:
There are many changes you must make for high altitude baking. Because air pressure is different at your high elevation, it effects the temperature at which water boils, and effects leaveners in baked goods because they expel their gas at a faster rate. This not only makes baking especially difficult, but also for making pasta, simmering liquids, making stews, and anything that includes the evaporation of moisture.

Decrease the amount of baking powder or baking soda 15-25%, and increase the temperature of your oven by 20F. Flour tends to be drier at higher altitudes, so increase your liquid by 2-3 Tablespoons per cup of liquid.

As for pasta and stews, you need a more violent boil to reach higher temperatures than a soft simmer will provide at 6000 feet.

Whether cooking at sea level or mountain top, it's always a journey. Experiment with things until you get them exactly the way you'd like.

Great question, thanks for asking.

Chef Todd.