High Altitude Baking Tips
Trying to bake breads, cookies, and cakes in high altitude can be challenging. If recipes have not been adapted, your baked goods will turn out flat and mushy at best. The cakes don't quite cook all the way and the center caves in. It can be frustrating and the feeling of defeat is never fun. Read on for some high altitude baking tips that might help you find more successful. It might take a few more tries so hang in there! You'll eventually get the right mix. After celebrating your victories, don't forget to note the recipe adjustment so you can get it right every single time after...
High Altitude Baking Adjustments
Tip #1: Add an Egg or Two
When you bake at high altitudes, chances are your baked goods will turn out flat or mushy. This is due to the thinner air and the fact that liquids boil at a different temperature. One quick fix is to add an extra egg to the recipe. That's at least the best place to start. Adding the extra egg will definitely bring more texture to your bread, cake, or cookies. If your recipe does not call for eggs to begin with, add one in. If you have large eggs, I would suggest adding one egg. If they are medium sized, I would suggest adding two. Do not over beat your eggs as this can also lead to a deflated cake, bread, or cookie.
Tip #2: Decrease Fats or Sugar
When baking at high altitudes, cakes, cookies, and breads often end up flat or mushy. In high altitude, liquids tend to boil at a lower temperature, leading batter to rise very quickly and then deflate. One thing that can be adjusted to bring more height or depth to baked goods is to decrease the fat or sugar content. If you are using butter in your recipe, decrease the butter by one tablespoon. If you are using oil in your recipe, decrease the amount of oil used by two tablespoons. If you choose to decrease the amount of sugar, start by taking away one tablespoon and see what happens. You will likely be more successful taking away two tablespoons, but it all depends on the recipe.
Tip #3: Decrease Leavening
Another way to assure your baked goods do not turn out flat or mushy, you can try decreasing the leavening agent used. Your cookie or cake recipe will likely require baking soda or baking powder. Decreasing the amount of baking soda or baking powder by 1/4 teaspoon will help your baked good rise at the appropriate rate.