So, I’ve been in denial for a really long time that I live at a high enough altitude to follow those “special instructions” for high altitude baking. I never had to do it before, growing up in San Diego is about as Sea Level as you can get. For some reason, I really thought changing it for high altitude wouldn’t make a difference in my baking here in Utah. Boy, was I wrong! For instance, my husband loves brownies and I remember liking brownies when I was younger but in my older years I decided I didn’t really love them…until I actually did the instructions for high altitude baking. Then it all came together for me-I haven’t liked brownies since I went to college and started living in Utah-where I haven’t been following instructions for high altitude and they turned out different.
But, it doesn’t stop with just store bought mixes! I also recently found out that cookbook recipes are tested and written for sea level….so if you live in high altitude (3,000 feet or above) and feel like you’re not a very good baker, it’s not you! It’s the altitude! I had no idea that most recipes in my cookbooks were setting me up for failure (or at least very mediocre results). And when we’re talking food storage we’ve got to make sure we’re doing everything correctly or we may think it’s the food storage that is failing us!
Why does altitude matter?
At any altitude above sea level, the air pressure is lower. This lower air pressure can cause 3 major types of problems in your baked goods for elevations 3,500 feet above sea level.
1. Lower air pressure allows baked foods to rise faster. Leavening agents such as yeast, baking powder and baking soda create large gas bubbles that expand rapidly. The large bubbles can weaken the structure of baked goods and cause cakes and breads to collapse unless recipe adjustments are made.
2. Water also boils at a lower temperature (2 degrees per 1,000 foot increase), which affects both baking and cooking
3. Liquids evaporate faster at high altitudes so foods such as cooked frostings and candies will become harder more rapidly.
What can you do about it?
The good news is that it’s pretty easy to resolve high altitude baking issues. I’ve created a two page handout for you that you can download and keep with your cookbooks, on your fridge, or anywhere close that you can pull out and use. It covers cakes, candy, popovers, cookies, muffins, and anything you’d need to adjust for high altitude.
Click HERE to download the high altitude baking handout!
As usual, you have done a great job with your research and handouts. Thanks for taking a lot of your own time to make life easier and better for the rest of us!
you’re very welcome!!
You mentioned you changed your brownie recipes, but they aren’t included on your handout, I have a blonde brownie recipe that I LOVED in Houston, but it comes out soggy in Utah, and would like to know how to adjust it for the higher altitudes so I can have the same great brownies
Um…I’m ashamed to admit that I was making boxed brownies and I followed
the instructions on the box. But on the handout are suggestions for bars
it’s under the cookie section.
Um…I’m ashamed to admit that I was making boxed brownies and I followed
the instructions on the box. But on the handout are suggestions for bars
it’s under the cookie section.
Great information!!!!! But what can you do,when is the opposite!!!!???? I lived in Utah and my bread was beautiful and great know I move to Mexico where we are 1800f sea level!! And all my baking are terrible!!, please help!!!
Thanks for everything!!!!
Gaby
Great information!!!!! But what can you do,when is the opposite!!!!???? I lived in Utah and my bread was beautiful and great know I move to Mexico where we are 1800f sea level!! And all my baking are terrible!!, please help!!!
Thanks for everything!!!!
Gaby
I have heard you mention high altitude in your videos and always wondered if your food storage recipes were for sea level or the high altitude. Thanks for making the high altitude handout. One thing that I have learned is that if your altitude is anything over say what ever thousand mark then you consider your altitude the next step up for conversion. For example I am at 4200ft. so I convert for a 5000ft altitude. Anything over 4000 goes to the next thousand, over 3000 you convert for 4000ft. and so on. You also need to make compensations for canning at high altitude, usually cooking a longer time for your altitude.
Hi Crystal, thank you so much for this handout. I’m the provident living specialist for my ward here in Colorado Springs. We are also a heavily military ward, so the biggest challenge that non-natives face is adapting recipes that work everywhere else in the world to our high altitude conditions. We’re about at 6,500 feet! I’ve linked your handout on our Facebook page (8th Ward Food Storage Freak) and handed out copies to those who don’t have the internet. Your site is so very appreciated! Also, our ward has at least three consistent yogurt makers who are thrilled with your recipe and instructions for using powdered milk.