Higher altitudes can affect any and everything in your bake, from consistency to texture and even causing rupture of certain ingredients. So how do you ensure that you can bake delicious cookies, cakes, biscuits, and more even if you live in a high-altitude location like certain areas in Colorado and Alaska?
The Science of High Altitude BakingAt higher altitudes, air pressure is not as strong. Also known as low air pressure.
When it comes to baking, this means that leavening agents have less resistance at higher altitudes. So bakes that may come out perfectly at sea level may suddenly over-rise or over-perform at high altitudes.
Leavening agents such as baking soda and baking powder have less resistance in terms of air weight at higher altitudes.
Leavening Agents in Baking at High Altitudes
Reducing the amount of baking soda or powder you use in a typical recipe is a must when baking at higher altitudes.
Reducing Baking Soda and Powder
While a typical greased cake pan may do the trick at sea level, parchment paper or wax paper is often necessary at higher altitudes.
Parchment Paper or Wax Paper
Another way to prevent a loss of structure in your bakes is to increase the oven temperature by 15-25℉. This will help your bake set and form its rough final shape more quickly.