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High-Altitude Baking Adjustments
Above about 3,000 ft, batters rise faster and dry out sooner. Start with these adjustments.
General adjustments
| What | Change |
|---|---|
| Oven temperature | Increase 15–25 °F (less for chocolate or delicate cakes) |
| Bake time | Decrease 5–8 minutes per 30 minutes of baking |
| Sugar | Decrease 1 tbsp per cup |
| Liquid | Increase 1–2 tbsp at 3,000 ft, plus 1 1/2 tsp for each additional 1,000 ft |
| Flour | At 3,500 ft add 1 tbsp per recipe; add 1 more tbsp for each additional 1,500 ft |
| Leaveners | Decrease — see the chart below |
By elevation (applying the rules above)
| Elevation | Extra liquid | Extra flour | 1 tsp leavener becomes |
|---|---|---|---|
| 3,000 ft | +1–2 tbsp | — | 7/8 tsp |
| 3,500 ft | +1–2 tbsp, + 3/4 tsp | +1 tbsp | 7/8 tsp |
| 5,000 ft | +1–2 tbsp, + 3 tsp | +2 tbsp | 7/8 tsp |
| 6,500 ft | +1–2 tbsp, + 5 1/4 tsp | +3 tbsp | 1/2 tsp |
| 8,000 ft | +1–2 tbsp, + 7 1/2 tsp | +4 tbsp | 1/4 tsp |
Also at every elevation: oven +15–25 °F, sugar −1 tbsp per cup, time −5–8 min per 30 min. Calculated from the published rules; the source gives the rules, not this exact table.
Baking powder or baking soda
| Recipe calls for | 3,000–5,000 ft | 5,000–6,500 ft | 6,500–8,000 ft |
|---|---|---|---|
| 1 tsp | 7/8 tsp | 1/2 tsp | 1/4 tsp |
| 1 1/2 tsp | 1 1/4 tsp | 3/4 tsp | 1/2 tsp |
| 2 tsp | 1 1/2 tsp | 1 tsp | 3/4 tsp |
| 2 1/2 tsp | 1 3/4 tsp | 1 1/4 tsp | 1 tsp |
| 3 tsp | 2 tsp | 1 1/4 tsp | 1 tsp |
| 3 1/2 tsp | 2 1/2 tsp | 1 1/2 tsp | 1 tsp |
| 4 tsp | 2 1/2 tsp | 1 1/2 tsp | 1 tsp |
If a recipe uses both baking powder and baking soda plus an acidic ingredient like buttermilk, King Arthur suggests trying all baking powder and milk instead. Cookies often need little or no change.
Calculator
Source: King Arthur Baking — High-altitude baking. Colorado State University Extension also publishes high-altitude guidance. Treat all adjustments as a starting point and test.