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.
- See the chart below for more tips. You can click on it to expand it for easier reading.