Anyone who has attempted to bake a cake or a batch of cookies in a high-altitude location knows the results can be wildly unpredictable. At elevations above 3,000 feet (914m above sea level), atmospheric pressure decreases, and this change affects the chemistry of baked goods in several critical ways.
Air pressure is lower at higher altitudes, which means liquids evaporate more quickly and gases expand more rapidly. This impacts the rise, how a baked item retains moisture, and how it develops structure.
Liquids evaporate faster due to the lower boiling point of water. This can lead to a dry or crumbly result as the liquid component of a batter or dough is reduced before the baking process is complete. To counteract this, bakers need to increase the amount of liquid in a recipe.
Another issue is the overexpansion of gases from leavening agents such as baking soda, baking powder, and yeast. At higher altitudes, gases expand more quickly, often before the structure has had time to set. This can result in a rapid rise than then collapses. Reducing the amount of leavening agents should help to maintain structure and prevent this collapse.
The rapid expansion of gases also makes it difficult for cakes, muffins, and breads to hold their shape. Here, an additional egg or a little more flour to the batter should stabilise the structure.
Additionally, baked goods often cook faster at high altitudes due to the quicker evaporation of liquids and the lower air pressure. America’s Test Kitchen recommends reducing oven temperatures slightly and keeping a close eye on baking times to prevent burning or excessive dryness.
Sugar concentration also plays a role. With the increased rate of water evaporation, sugar becomes more concentrated, which can cause baked goods to be overly sweet and weaken their structure. Reducing sugar slightly should help to balance flavour and improve texture.
While there’s no one-size-fits-all solution for high-altitude baking, some general adjustments can improve outcomes. Increasing liquid content, decreasing leavening agents, adding extra structural support such as more eggs or flour, and slightly lowering oven temperatures can all contribute to more successful baking experiences. Experimentation is often necessary, but understanding the science behind the challenges can help bakers achieve consistent results at any elevation.
As a professional dedicated to mastering your craft, delving into the science and artistry of high-altitude baking will elevate your expertise and broaden your culinary repertoire.
The experience of a high-altitude baker
Few understand the intricacies of high-altitude baking as well as Executive Pastry Chef Ashley Cannon, who oversees the pastry programmes for the Indigo Road Hospitality Group at hotels across three different elevations in the Southeast of the US. With experience baking at 1,925 feet (587m), 2,018 feet (615m), and 4,118 feet (1,255m), she’s learned how to adjust recipes.
According to Chef Cannon, baking at high elevations can turn even the most reliable recipe into a tricky experiment. With changes in air pressure and humidity, cookies spread too thin, cakes sink in the middle, and batter becomes gummy. “Liquids evaporate faster up here,” she explains. “Bakers need to add more dry ingredients to compensate, cook for longer, and adjust for the faster and greater rise caused by gas expansion.”
However, it’s not just about adjustments – there’s also a little magic in the mix. “Breads, cinnamon rolls, and cakes kill it up here,” she adds. “With higher altitude, we get a beautiful rise. That said, if you don’t nail the ratios, the deflation or fall can be just as grand.”
Chef Cannon notes that in particularly humid environments, like the rainforest, high elevation can actually work in a baker’s favour. “I’ve never had such fluffy bread until being at this altitude,” she shares about Highlands, NC, home to Skyline Lodge.
Adapting classic recipes for cakes or cookies requires specific changes to ingredients and baking techniques. “With all recipes, especially cakes, we see a definite difference in moistness and rise. We have to add more liquid and less baking soda or baking powder.”
She also highlights the importance of balance in ingredients, particularly for Southern baking. “Decreasing the amount of baking soda is a major adjustment. Because we are in the South, buttermilk is our natural choice for a tangy and creamy flavour, but it needs baking soda to blossom, so we need to strike a balance. If we aren’t careful with our cakes and biscuits, they will grow into the oven rack above them. Ratio is everything.”
Balancing humidity and elevation is another challenge, particularly in regions with fluctuating climates. “Humidity is not our friend when working on chocolate garnishes or buttercreams, but it works wonders with bread. Bread is typically a two to three hour project with a bulk rise, shaping, and second rise, but all of these steps are sped up, and we have bread rolls ready in 1.5 hours in these conditions.”
Tips for aspiring high-altitude bakers
“Don’t be scared and go for it,” Chef Cannon shares.
“I’ve come to enjoy the elevation challenge; it has made me a stronger, more well-versed chef. If you don’t live in these conditions, try it out for yourself next time you visit the mountains. Most boxed cakes, cookies, and brownies have a section that gives tips on higher-elevation baking. ‘I can’t’ doesn’t exist until you’ve tried a recipe three times while making adjustments. Never be afraid to ask for help from a peer, blog, cookbook, or Google.”
Reflecting on her journey, Cannon says the most rewarding part has been the relationships she has built with fellow chefs and interns. “I learned quickly not to be prideful and ask for help. You may be able to avoid mistakes if you seek guidance. Pastry chefs have so much to learn from each other.”
Of course, every baker faces setbacks. When asked about her worst mistake, she laughs, “I’m fortunate enough not to have many catastrophes that I can remember, but I’ve made caramel into black tar plenty of times by walking away. We all make mistakes; you’re a good chef if you can learn from them and not be too proud to accept them. Mistakes mould us, and sometimes we come up with really cool recipes from accidents.”
But there are the highs and certain pastries perform exceptionally well at high altitudes. According to Cannon, “Cakes and bread are rockstars at a higher elevation. I’ve never had such beautiful bread that has risen perfectly and kept its fluffy interior so well.”
Practical guide for high elevation baking
Credit: Colorado State University Extension and New Mexico State University
- Breads
Yeast breads:
* Use less yeast or punch down dough twice to prevent over-rising.
* Monitor proofing carefully to avoid dense or collapsed loaves.
* Use high-protein flour (12%+ protein) for better texture and volume.
* Add extra liquid as flour absorbs more moisture in dry climates.
Quick breads:
* Reduce baking soda/powder slightly to prevent bitterness.
* Add extra liquid to counteract moisture loss.
* For cake-like quick breads, follow high-altitude cake adjustments. - Cookies & biscuits
* Decrease baking soda, baking powder, fat, and sugar slightly.
* Increase liquid and flour to maintain proper consistency.
* Slightly raise baking temperature to control spread.
* Chill dough or use parchment paper to retain shape. - Pie crusts
* Add slightly more liquid for better texture.
* Bake in the lower third of the oven to prevent sogginess. - Cakes
* Reduce baking powder/soda to avoid overexpansion.
* Increase oven temperature by 15-25°F (8-14°C) to set structure faster.
* Decrease sugar slightly to prevent weakening the cake.
* Increase liquid and eggs to balance moisture and structure.
Foam cakes (Angel food, Sponge):
* Beat egg whites until soft, shiny peaks form to prevent collapse.
* Reduce sugar and increase flour to strengthen structure.
* Raise oven temperature to help set the cake before overexpansion.
Cake mixes:
* Add extra flour and liquid as per high-altitude instructions. - Gluten-free baking
* Adjust liquid and flour ratios to maintain structure. - General adjustments
* Increase oven temperature by 15-25°F (8-14°C) to set structure.
* Decrease baking time by 5-8 minutes per 30 minutes baked.
* Reduce sugar by 1 tbsp per cup to strengthen structure.
* Increase liquid by 1-2 tbsp per cup at 3,000 ft (914 m), adding 1 ½ tsp per additional 1,000 ft.
* Add 1 tbsp of flour at 3,500 ft (1,067 m), increasing 1 more per additional 1,500 ft.
* Reduce baking powder/soda based on altitude guidelines. - Additional considerations
* Taste sensitivity: Above 7,000 feet (2,134 m), enhance flavours with extra spices.
* Non-stick precautions: Use parchment paper or extra greasing.
* Always test recipes first before making adjustments.
* Replace half of all-purpose flour with whole-wheat flour for better texture.
* Sourdough & yeast breads: Refrigerate first rise or punch down twice to control fermentation.
Study:
Lorenz, K., & Pagenkopf, A. L. (1975). High altitude food preparation and processing. C R C Critical Reviews in Food Technology, 5(4), 403–441. https://doi.org/10.1080/10408397509527181