Baking at High Altitudes
If you live in a high altitude area (elevation of 3,000 feet and up), you already know that there are certain changes you need to make when you're cooking and baking. The air pressure is lower and the atmosphere is drier, which means that many factors are different, from the temperature at which water boils, the cooking or baking times of certain foods, and temperature at which certain foods should be cooked.
Higher altitudes (above 3000 feet) tend to:
- make dough rise faster
- make flour drier
To compensate for high altitude baking, recommend the following:
If dough is too dry
- increase the amount of water to the recipe, sometimes as much as 2-4 tablespoons per cup
If the bread is too high
- reduce the amount of yeast. For each teaspoon of yeast, try reducing by 1/8 to 1/4 teaspoon
- reduce the amount of sugar. For each tablespoon of sugar, reduce the amount by 1 to 2 teaspoons
Please note: In dry climates, flour is drier and requires slightly more liquid. In humid climates, flour is wetter and will absorb less liquid, so less liquid is required.
For more information on High Altitude Baking guides contact:
Colorado Cooperative Extension Resource Center
Toll free: (877) 692-9358
E-mail: CERC@vines.colostate.edu
Website: www.ext.colostate/edu/depts/coopext
