Some adjustment are required with baking at high altitude because air pressure decreases as the elevation increases. Beans, stews, fried foods, pasta, and other foods cooking rates are also affected by the temperature at which water boils decreases the higher the altitude. Read our guide below for general cooking adjustments you can make, but you may have to experiment a bit to find what adjustments work best for your recipes where you are.
With less air pressure at higher altitudes, the expansion of dough tends to work too fast letting the gas escape, so by the time the food is cooked it's flat. For cakes leavened by egg whites, beat only to a soft-peak consistency to keep them from deflating as they bake.
Adjustment for 3000 feet: Reduce baking powder: for each teaspoon decrease 1/8 teaspoon. Reduce sugar: for each cup, decrease 0 to 1 tablespoon. Increase liquid: for each cup, add 1 to 2 tablespoons. Increase oven temperature by 25 degrees F.
Adjustment for 5000 feet: Reduce baking powder: for each teaspoon, decrease 1/8 to 1/4 teaspoon. Reduce sugar: for each cup, decrease 0 to 2 tablespoons. Increase liquid: for each cup, add 2 to 4 tablespoons. Increase oven temperature by 25 degrees F.
Adjustment for 7000+ feet: Reduce baking powder: for each teaspoon, decrease 1/4 teaspoon. Reduce sugar: for each cup, decrease 1 to 3 tablespoons. Increase liquid: for each cup, add 3 to 4 tablespoons. Increase oven temperature by 25 degrees F.
Cooking Boiled and Other Foods at High Altitudes
Foods cooked in water need more time to get them done because water boils at lower temperature the higher the elevation (212° at sea level, 203° at 5,000 feet, 198° at 7,500 feet). Beans need time and a half in places such as Denver or Salt Lake City and twice as long at 7,000 feet. Slow stews may need an hour extra for every 1,000 feet when cooked above 4,000 feet.
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