Higher altitude baking is affected because the higher you are above sea level the less pressure you have. The carbon dioxide gas created when baking expands quicker and has a better leavening result.
To avoid a dry or overly sweet recipe you will need to adjust the quantity of your ingredients and cooking time. A little more liquid and a little less sugar in the North. Maybe that is why the South may have more “Fat bottom girls” lol.
Before you use these tips try the recipe as written on the package in case they are correct for your sea level. If the recipe is not then you will have a starting point for your “tweaking” adjustment process. (Make sure you write down any changes you make so you can track what works and how the changes affect your original baking)
Higher Altitudes Baking Especially in the Mountainous Areas
Because of a faster evaporation rate flour can dry out more and sugar is more concentrated.
- Increase the oven temperature by 25% and decrease the baking time by 5 to 6 minutes per 30 minutes of “Sea Level” bake time
- Decrease the sugar in the recipe by 1 to 3 tablespoons per cup.
- Baking Soda (egg-free eaters) and Baking Powder (egg eaters) decrease the amount used by 15 to 25%
- Increase the Liquid content (egg-free eaters) by adding 3 to 4 tablespoons of water or milk per cup of water. For (egg eaters) add an additional large egg to the recipe (a large egg = 3 tablespoons of liquid)
- Flour to Liquid Ratio
Normally the flour-to-liquid ratio is 5 parts flour to 3 parts liquid. the chart below will show some adjustments to go by if you live at a higher altitude.
Above Sea Level Reduce baking soda for each cup of flour Reduce Sugar for each cup Adjust Liquid per each Cup 3500 – 5000 1/8 Tsp 0-1 Tbsp 1 – 2 Tbsp 5000 – 7000 1/8 Tsp – 1/4 Tsp 1 – 2 Tbsp 2 – 4 Tbsp 7000 – 9000 1/4 Tsp 1-3 Tbsp 3 – 4 Tbsp Lower Altitudes Baking
Lower seal level areas affect the liquid evaporation. Liquids boil at a lower temperature. This can be a problem when baking because the baked goods will rise quickly before they have properly set up and then collapse. That is why you may see craters and splits in cakes. Baking Soda and baking powder (Leavening agents) are affected because they react and expand faster when the pressure is lower. The end result of this is the gases create holes and tunnels in the batter which affects the structure and stability.
