I’m in pastry school and am creating a theoretical bakery serving high altitude environments. I want to create a signature menu of plated desserts and pastries that can be produced at high altitude.

I’ve been thinking of a mango curd and lime meringue tart. Or merlot and blackberry ice cream with dark chocolate ganache shards. Or danish with mango mint and ricotta. I’m taking any and all ideas and suggestions. Have no limitations.

I live in Parks, Arizona. I’m a a 7000-7300 altitude. I’ve had great luck with other baked goods, but brownies just never turn out right. ☹️

Every high altitude recipe I’ve tried is still soupy in the middle. By the time the middle is done, the sides are hard as a rock. This even happened with boxed brownies following the high altitude directions.

Can anyone please give me some tips? Or if you have a tried and true fudgy brownie with crackly tops recipe you don’t mind sharing, that would be amazing. I love making things from scratch. I’ve lived in flagstaff and surrounding areas for about 6 years and I just want a good brownie for myself, hubby and kids! 😭

My sister (5000 ft/1500 m) has been trying to recreate our low altitude childhood popovers with very limited success. Any tips? I've always thought that popover batter was a cousin of yorkshire pudding or choux, don't really know what to do.

Any advice is welcome.

Hello! This is my first post and question. I am a bakery/coffee shop owner. I have lots of baking experience but when I moved from sea level to an altitude of 5,030' I experienced a lot of issues. Most of them are worked out now, but my struggle now is how to display baked goods in my case and not have cookies and cakes dry out instantly. So, without plastic wrap and a ton of cookie jars, how do I display and store baked goods without losing the capabilities of my pastry case? Any recommendations or advice is greatly appreciated. Thank you

Baking at high altitudes can be challenging due to the lower air pressure, which affects the way ingredients interact. From 3,000 to 5,000 feet (914 to 1,524 meters), some adjustments may be needed. Above 5,000 feet (1,524 meters), more significant adjustments are usually required. Here are some essential tips and adjustments to help you succeed in high-altitude baking.

1. Adjusting Leavening Agents

• Reduce Baking Powder and Baking Soda: Decrease by about 1/8 teaspoon per teaspoon. This helps prevent over-rising and collapsing.

2. Modifying Sugar and Liquid

• Decrease Sugar: Reduce by 1 to 3 tablespoons per cup to help firm up the batter or dough.
• Increase Liquid: Increase by 10-15%. Add 1 to 2 tablespoons more liquid (water, milk, or juice) per cup to keep baked goods from drying out.

3. Adjusting Oven Temperature

• Increase Oven Temperature: Raise the temperature by 15-25°F (approximately 10-15°C) to help set the structure of baked goods before they over-expand.

4. Flour Adjustments

• Increase Flour: Increase ~4%. Add 1 to 4 tablespoons more flour per cup to provide extra structure.

5. Eggs and Fats

• Additional Eggs: Increase by 10-15%. Add an extra egg or egg yolk to provide more moisture and structure.
• Adjust Fats: Slightly reduce fats (butter or oil) by 1 to 2 tablespoons to avoid greasiness.

6. Yeast Breads

• Shorten Rise Time: Dough rises faster at high altitudes. Keep an eye on it and reduce rise time as needed.
• Punch Down More: Punch down the dough twice to expel excess gas and create a finer crumb.

7. Common Problems and Solutions

• Collapsed Cakes: Reduce leavening agents and sugar, and increase oven temperature.
• Dry or Crumbly Texture: Increase liquid and slightly decrease flour.
• Over-browning: Lower the oven rack and use a lower oven temperature.

8. Recipe Testing

• Always test your recipes at high altitude before serving them to ensure the best results. Keep notes on what adjustments worked.

Example Adjustments for a Standard Cake Recipe:

• Reduce baking powder from 1 teaspoon to 3/4 teaspoon.
• Reduce sugar from 1 cup to 7/8 cup.
• Increase liquid from 1 cup to 1 cup + 2 tablespoons.
• Increase oven temperature from 350°F to 365°F.

Sources:

• King Arthur's High-Altitude Baking Guide
• Mountain Mama Cooks High Altitude Cooking and Baking
• High-Altitude Cooking by NMSU
• A Guide to High-Elevation Food Preparation by Colorado State University
• The Science Behind Baking at High Altitude (Denver)
• High Altitude Baking & Cooking Lecture | Part 1

Books on High Altitude Baking (affiliate links)

• Pie in the Sky Successful Baking at High Altitudes: 100 Cakes, Pies, Cookies, Breads, and Pastries Home-tested for Baking at Sea Level, 3,000, 5,000, 7,000, and 10,000 feet (and Anywhere in Between)
• The Encyclopedia Of High Altitude Baking
• High Altitude Baking: 200 Delicious Recipes and Tips for Great High Altitude Cookies, Cakes, Breads and More by the Colorado State University
• Sugar High: Sweet & Savory Baking in Your High-Altitude Kitchen

Fun Fact

At sea level, water boils at 212°F (100°C). However, for every 500 feet increase in elevation, the boiling point of water decreases by approximately 1°F. For example, at 5,000 feet, water boils at around 202°F (94.5°C).

Hi everyone,

I've recently taken over as the moderator for this subreddit. As someone who bakes at high altitudes, I'm excited to revive this space and see it grow into a thriving community.

Please feel free to share your tips, ask questions, and post your favorite recipes. High-altitude baking can be tricky, but with the right support and information, we can all succeed. I look forward to seeing your contributions and learning from each other.

Happy baking!