High Altitude Baking

  • At high altitude, the air pressure is lower than at sea level causing foods to take longer to bake. 
  • Liquids evaporate faster so you might need to adjust amounts of flour, sugar and liquids.
  • Gases expand more so doughs rise faster. Leavening agents (baking soda and baking powder) may need to be decreased. Bread doughs may need shorter rising times.

Reference the chart below for additional baking tips. King Arthur also has a great chart to help you out, High-Altitude Baking. See our Baking Instructions for more information.

Download High-Altitude Baking Chart