Baking at high altitudes

Guidelines to help you bake successfully above 3,000 feet

Climb every mountain and you’re likely to find a frustrated baker. That’s because most baking recipes, including ours, are developed and tested for use from sea level to about 3,000 feet. With the help of high-altitude baking authorities Pat Kendall, of the Colorado State University Cooperative Extension; Nancy Feldman, from the University of California Cooperative Extension; and the invaluable book Pie in the Sky (William Morrow, 2005) by Susan G. Purdy, we’ve assembled some guidelines that should help you bake successfully above 3,000 feet. If you live in one of the country’s many high-altitude areas, consider buying Purdy’s entertaining and exhaustively researched book—she tested every recipe at five different elevations.


Liquids boil at lower temperatures (below 212°) and moisture evaporates more quickly at high altitudes—both of which significantly impact the quality of baked goods. Also, leavening gases (air, carbon dioxide, water vapor) expand faster. If you live at 3,000 feet or below, Kendall and Feldman suggest that you first try a recipe as is. Sometimes few, if any, changes are needed. But the higher you go, the more you’ll have to adjust your ingredients and cooking times.


Use shiny new baking pans. This seems to help mixtures rise, especially cake batters.

Use butter, flour, and parchment to prep your baking pans for nonstick cooking. At high altitudes, baked goods tend to stick more to the pans.

Be exact in your measurements (once you’ve figured out what they should be). This is always important in baking, but especially so when you’re up high. Tiny variations in ingredients make a bigger difference at high altitudes than at sea level.

Boost flavor. Seasonings and extracts tend to be more muted at higher altitudes, so increase them slightly.

Have patience. You may have to bake your favorite sea-level recipe a few times, making different adjustments each time, until it’s worked out to suit your particular altitude.

To find your town's elevation, go to


Cut back on the flour. Flours tend to be drier and will absorb more liquid in the low humidity of high altitudes. You may need less flour than the recipe calls for, so mix in about two-thirds, then check the dough to see whether it looks and feels right before adding more.

Keep an eye on the dough’s rise. Let it rise twice or even three times if necessary. Yeast doughs rise more quickly—sometimes twice as fast—in the reduced pressure of higher altitudes. If dough rises much more than double, it could collapse. Check the rise after half the time specified in the recipe. The drawback of a short rise can be a muted flavor. If your bread doesn’t have a good, full sourdough or yeast taste, the next time you make the recipe, punch the dough down after the first fast rise and let it rise a second (even a third) time before shaping.

Pre-empt the last rise. Instead of letting dough rise until doubled in volume, only let it rise by about a third. That will compensate for its tendency to overexpand in the oven.

Add moisture to the oven. As wheat products bake, they are lightened, or leavened, as the heated moisture in them swells and forms tiny bubbles encased by thin dough walls. At high altitudes, moisture evaporates more quickly, and the surface of the bread dries out and crusts over before the inside has fully cooked—preventing the loaf from rising. Putting a pan of water on the oven floor or spraying the hot oven walls with water creates steam, which stops the evaporation in the bread and allows the interior to fully expand.

Bake at a slightly higher temperature. This can help too (see baking list on the next page).