So far, all of the baking topics we have talked about are pretty universal. However, if you happen to live at a higher elevation, you might notice that your baked goods come out a little weird if you follow the recipe exactly as written. That’s because you have to start making adjustments as you go up in elevation.
Higher altitudes have lower air pressure, which can make baking a little more tricky. This means that you will need to adjust the recipe as written to adapt to a higher elevation. It’s also important to know that altitude can vary wildly, so what works at one elevation might not be enough at another.
What altitude is where the problems start? Generally, you are going to start to see issues from around 3,000 ft and higher. I live around 3,500 ft elevation, so I often have to adjust my recipes just a little. And it’s very individual. What works for you, might not work for someone else, even if that person lives across the street. Remember, ovens vary too!
How do you adjust a recipe? There are several ways, and it is really up to you on how you alter the recipe. I always suggest adjusting one element at a time until you are happy with the result. Make sure to keep notes on what you did so you can replicate it once you figure it out. The most common ways to change recipes are to increase oven temperate, decrease bake time, add additional flour, decrease sugars and leaveners, and increasing liquids.
I know, that sounds like you have to write a whole new recipe, but I promise you that you don’t. Often only one of those things is needed. I typically add an extra spoonful of flour to my cookie recipes and that takes care of it. If you are higher up, you might need to do a couple of these. That’s where taking notes comes into play, so you know what worked for you.
Have you ever baked at a higher altitude? How did it work out for you?