Altitude Adjuster
Baking at high altitude? Get recipe adjustments for your elevation.
Recommended Adjustments
Sugar
Reduce 2 tbsp per cup
Liquid
Add 3-4 tbsp per cup
Leavening
Reduce by 1/4 to 1/2
Oven Temp
Increase 25°F
Water boils at ~202°F here instead of 212°F. Cakes rise too quickly then collapse. Reducing leavening and adding liquid are the most important adjustments.
Why Altitude Affects Baking
At higher altitudes, air pressure is lower. This causes three main problems for bakers:
- Faster rising — leavening gases expand more in thinner air, causing cakes to rise too quickly and then collapse.
- Faster evaporation — liquids evaporate at lower temperatures, drying out baked goods and concentrating sugar.
- Lower boiling point — water boils at ~202°F at 5,000 ft instead of 212°F, affecting how starches and proteins set.