The Secrets to Successful High-Altitude Baking

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The Secrets to Successful High-Altitude Baking
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High-altitude baking tips from three of the world's best mountaintop bakers.

. For the correct rise at high altitude, baking powder or baking soda must be reduced slightly. Also, you get a better rise and quicker set with an acidic batter, so you can reduce some of the baking soda, which neutralizes acidity—don't omit all of it, as some is needed for leavening. To strengthen batter and prevent collapse, sugar is reduced and flour increased. Extra liquid can be added to compensate for dry air and drier flour at altitude.

From 5,000 feet to 7,000 feet, baking is often improved by raising the oven temperature 15°F to 25°F, because the higher temperature quickly sets the batter's cell structure. Between 7,000 feet and 9,000 feet, raising the temperature can sometimes cause over-crusting on the surface of baked goods. Instead, it's best to use a moderate heat and increase the baking time. At 9,000 feet and above, preheat oven about 25 degrees above the baking temperature called for in the recipe.

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