If you live at high altitude – variously defined as 3,000 feet and higher — then you know how elevation can wreak havoc on treasured recipes written for a different geography.
My blog posting “Baking At High Altitude” provides insight into why altitude can be so disastrous for trusted recipes. Here, however, are some quick tips for adjusting recipes that I’ve learned through trial and error at an altitude of 6,300 feet. I make all four adjustments to every recipe I prepare.
- Add 1 tablespoon of flour for every cup specified in the recipe;
- Switch to extra-large eggs;
- Add 1 tablespoon of liquid for every cup specified in the recipe;
- Reduce baking powder and baking soda quantities by 50% each.
If these do not prove sufficient, or if you live at an altitude significantly higher than my own 6,300 feet, then you may need to incorporate one or more of these additional tricks:
- Increase your oven temperature by 15° – 25° Fahrenheit, while decreasing your baking time to avoid burning;
- Reduce the amount of yeast in your recipe by up to 50%;
- Reduce the rising time for yeast breads so that they don’t fall before you bake them.
It is now second nature for me to adjust recipes, and soon it will be for you, too. For me, the extra mental step is worth the staggering beauty of the Rocky Mountain vistas I am fortunate enough to enjoy every day (the photo on this page was taken at my son’s flag football field!). May your experience be similar.