High-Altitude Baking
High-Altitude Baking
admin Hello Betty, My wife is baking an old-fashioned butter cake which looks great. We live at elevation 4,600 feet in the forest of southern Oregon. What, if anything, needs to be done to this recipe for a high elevation? Thank you ahead of time, Betty.
--Robert
January 11, 2011
Betty
Hello there, Robert, all the way up there in Oregon!
Baking at a high altitude can sometimes be tricky, since high elevations have lower atmospheric pressure so things like cakes and cookies will rise differently. Here are adjustments you’ll need to make to published recipes when baking at 5,000 feet:
1. Baking powder: for every 1 teaspoon, reduce by 1/8 to 1/4 teaspoon.
2. Sugar: for every 1 cup, reduce by 1/2 to 2 tablespoons.
3. Liquid: for every 1 cup, add 2 to 4 tablespoons.
Since you are at 4,600 feet (a little less than 5,000), you’ll want to use the lower range of the measurements above. In addition, you should increase the oven temperature by 25F, and check for doneness 5 minutes before the recipe indicates. Good Luck!
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