High-Altitude Adjustments for Baking from Scratch

We've all seen the high-altitude directions on the sides of cake mix boxes.  Some use them; some don't.  (I'm in the don't category.)  It's not a big deal for many of us.
However, what if you have run out of cake and brownie mixes?  What if you're making everything from scratch?

Here are a few quick tips to get the best results.  Make only one change at a time until you achieve your desired results.

CAKES and QUICK BREADS

Altitude                                                                     3000 feet              5000 feet                7000 feet
Baking powder, for each teaspoon decrease by        1/8 teaspoon      1/8-1/4 teaspoon    1/4 teaspoon
Sugar, for each cup decrease by                                1/2 tablespoon   1 tablespoon          2 tablespoons
Liquid, for each cup add                                           1 tablespoon       2 tablespoons        3 tablespoons

YEAST BREADS

• Do not let bread over-rise.
• If in a dry climate, add more liquid if necessary.
• If making bread by hand, reduce time for rising.
• If using a bread machine, reduce amount of yeast by 1/8-1/4, about 20 percent.

CANDIES

Cooked candy temperatures have to be exact, which becomes troublesome at high altitudes.  Put your candy thermometer in a pot of water, bring it to a boil, and let boil for 10 minutes.  Read the temperature.  Calculate the difference between your reading and 212 degrees, the temperature at which water boils at sea level.  If your thermometer says 205 degrees, then the difference is seven degrees.  If the recipe says to cook until the thermometer reaches 290 degrees, then at your altitude cook until it reaches 283 degrees.

 23 may 2019

17 june 2021