HOW TO BAKE IN HIGH PLACES

Did you know?

Higher altitudes can affect any and everything in your bake, from consistency to texture and even causing rupture of certain ingredients.

What does it mean?

This means that your baked goods will rise more easily, and is why many altered recipes have significantly less leavening agent included.

The Science of High Altitude Baking

When it comes to baking, leavening agents have less resistance at higher altitudes.

Tips for Baking at High Altitude

Today, we're learning how each ingredient in your bakes reacts to higher altitudes. 

Parchment Paper or Wax Paper

Line your cake pan or baking sheet with parchment paper or wax paper, then grease the paper. Adding extra flour on top can also help to prevent sticking.

Reducing Baking Soda and Baking Powder

For example, in cake recipes, you can decrease baking powder or soda by ⅛-½ teaspoon for every teaspoon in the original recipe.

Baking Temperature and Time

Another way to prevent a loss of structure in your bakes is to increase the oven temperature by 15-25℉ when baking at higher altitudes.

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