Here at Cook-in-the-Kitchen, we often get inquiries from our customers at high altitudes about how they should adjust the baking methods for our products.

Because air pressure is lower at higher altitudes, it affects the reactions between your baking ingredients as well as how they respond to heat. The basic guidelines below will help in baking our Waffles, Pancakes, Muffins, Scones, and Biscuits as well as in converting your own recipes. Bear in mind that individual microclimates in mountainous regions of the country may cause your results to vary. Unfortunately, these variations often require trail and error, so make sure to keep good notes on your recipe cards about what worked and what didn't.

Oven Temperatures
Raise the temperature 25°F when using our flour-based mixes. Because leavening and evaporation happen faster at altitude, use a higher temperature to fix the formation of baked goods before they over-inflate and become dried out.

Baking Times
Reduce baking time by 5-8 minutes per half-hour of baking time because you'll be baking at a higher temperature.

Flour
At 3,500 feet, add 1 more tablespoon per recipe. For each additional 1,500 feet, add one more tablespoon. In some recipes, a flour with a higher protein content may yield better results. Additional flour helps to strengthen the structure of baked goods.

Liquids
Because added liquids keep baked goods from drying out at higher temperatures and evaporation levels, begin increasing liquids 1 to 2 tablespoons at 3,000 feet. Boost the liquids by 1-1/2 teaspoons for every added 1,000 feet above 3,000 feet. You can choose to include additional eggs as part of this increase, if the recipe calls for them.

Sugars
Lower the amount of sugar used by 1 tablespoon per cup. Higher evaporation rates also raises the concentration of sugar, weakening the stability of baked goods.