Tips & Tricks

High Altitude Cooking

You know those instructions on the back of the Betty Crocker box, for high altitude baking?  Well, until I decided to get serious about baking, I just ignored them.  I didn't really put much merit into these "small writing" instructions, until I decided one day to give it a try.  Uh yeah, should've listened to old Betty a little sooner.  But, as we all know not a lot of recipes have the conversion chart handy and it's kind of a pain in the butt to memorize it.   Here is a quick reference chart for you to cut, paste and print out.  I put mine on the fridge, but after a while it comes naturally and I find myself automatically making the adjustments.  Oh and BTW, I can't remember where I found these at, so sorry to whomever made these great little charts that have saved me several times!

Baking cookies at high-altitude
What to change	How to change it	Why
Oven temperature	Increase 15 to 25°F; use the lower increase when making chocolate or delicate cakes.	Since leavening and evaporation proceed more quickly, the idea is to use a higher temperature to “set” the structure of baked goods before they overexpand and dry out.
Baking time	Decrease by 5-8 minutes per 30 minutes of baking time.	Baking at higher temperatures means products are done sooner.
Sugar	Decrease by 1 tablespoon per cup	Increased evaporation also increases concentration of sugar, which can weaken the structure of what you’re baking
Liquid	Increase by 1 to 2 tablespoons at 3,000 feet. Increase by 1 1/2 teaspoons for each additional 1,000 feet. You can also use extra eggs as part of this liquid, depending on the recipe.	Extra liquid keeps products from drying out at higher temperatures and evaporation rates.
Flour	At 3,500 feet, add 1 more tablespoon per recipe. For each additional 1,500 feet, add one more tablespoon.	In some recipes, a flour with a higher protein content may yield better results. Additional flour helps to strengthen the structure of baked goods

Changes when baking at High-altitude
What to change	How to change it	Why
Oven temperature	Increase 15 to 25°F; use the lower increase when making chocolate or delicate cakes.	Since leavening and evaporation proceed more quickly, the idea is to use a higher temperature to “set” the structure of baked goods before they overexpand and dry out.
Baking time	Decrease by 5-8 minutes per 30 minutes of baking time.	Baking at higher temperatures means products are done sooner.
Sugar	Decrease by 1 tablespoon per cup	Increased evaporation also increases concentration of sugar, which can weaken the structure of what you’re baking
Liquid	Increase by 1 to 2 tablespoons at 3,000 feet. Increase by 1 1/2 teaspoons for each additional 1,000 feet. You can also use extra eggs as part of this liquid, depending on the recipe.	Extra liquid keeps products from drying out at higher temperatures and evaporation rates.
Flour	At 3,500 feet, add 1 more tablespoon per recipe. For each additional 1,500 feet, add one more tablespoon.	In some recipes, a flour with a higher protein content may yield better results. Additional flour helps to strengthen the structure of baked goods.