Why Altitude Changes Baking Results
The primary culprit for baking mishaps at high elevation is air pressure. As you go higher, air pressure decreases. This lower pressure means leavening agents work much faster and water boils at a lower temperature. In baking, this often causes cakes and breads to rise rapidly before the structure is set, leading to a collapse in the center.
These atmospheric changes affect more than just baked goods. Beans, stews, and pastas also behave differently because the boiling point of water drops significantly. At 5,000 feet, water boils at roughly 203°F instead of the standard 212°F found at sea level.
Adjusting Cakes and Cookies
To prevent your cakes from falling and your cookies from spreading too thin, you can modify standard recipes using these guidelines. It is best to start with small modifications and adjust further if needed.
Leavening agents: Because gases expand more easily at high altitude, you need less lifting power. Decrease baking powder or baking soda by 15% to 25%. This usually works out to reducing it by one-eighth to one-quarter teaspoon for every teaspoon called for in the recipe. At 7,000 feet, you may need to reduce it by 25% or more.
Egg whites: If a recipe relies on egg whites for volume, beat them only to a soft-peak consistency. Stiff peaks can trap too much air, which will expand too violently in the oven and cause the batter to deflate later.
Oven temperature and time: Raise your oven temperature by about 20°F. This helps set the batter structure before the leavening gas expands too much. Because the oven is hotter, you will likely need to shorten the baking time slightly.
Liquids and flour: Flour tends to be drier in high-altitude climates. Increase the liquid in your recipe by 2 to 3 tablespoons for each cup of flour used. If you are at 7,000 feet, increase this to 3 or 4 tablespoons.
Sugar: Sugar weakens the structure of a cake. To ensure it holds up, decrease the sugar by 1 to 3 tablespoons for each cup required by the recipe.
Cooking on the Stovetop
Since water boils at a lower temperature, food cooked in water generally takes longer to finish. You cannot rely on standard cooking times found in sea-level recipes.
- Pasta: Keep the water at a furious boil and expect it to take longer than the package instructions indicate.
- Beans: These can be particularly difficult. Expect to cook them twice as long at 7,000 feet compared to sea level. Above that altitude, it is nearly impossible to cook them thoroughly without a pressure cooker, which artificially raises the boiling point.
- Braises and Stews: Slow-cooked dishes may need significantly more time to become tender. A good rule of thumb is to add one hour of cooking time for every 1,000 feet of elevation above 4,000 feet.
FAQ
Why does my cake fall in the center at high altitude?
This happens because the leavening agent creates gas bubbles too quickly due to low air pressure. The cake rises fast but the structure has not had time to set, so it collapses. Reducing baking powder and increasing oven temperature helps prevent this.
Do I need to change how I cook pasta at 5,000 feet?
Yes. Because water boils at a lower temperature (around 203°F), pasta will not cook as quickly as it does at sea level. You should maintain a vigorous boil and taste test frequently, as it will likely need a few extra minutes.
Does sugar affect high-altitude baking?
Yes, sugar weakens the structural network of cake batter. At high altitudes where structure is already compromised by rapid rising, too much sugar can cause the cake to crumble or fall. Reducing sugar slightly helps strengthen the cake.