In general, decrease the chemical leavening agents, starting first with baking powder, and then the baking soda. Also decrease the sugar.
Increase the flour, eggs, and liquids.
Fats may need to be reduced. Try this last, especially if your recipe's structure is a problem at the higher altitudes.
ADJUSTMENTS BY WEIGHT*
ingredient
adjustment
at 5,000 Feet
at 7,500 feet
Eggs
increase by
10%
15%
Fats (only if needed)
decrease by
no change
10%
Flour
increase by
4%
10%
Leavening
decrease by
40%
60%
Liquids
increase by
15%
22%
Sugar
decrease by
6%
10%
*Information provided by Johnson & Wales University
ADJUSTMENTS BY MEASURE**
ingredient
adjustment
measure
Eggs
increase by
1 egg
Fats (only if needed)
decrease by
1 to 2 tablespoons
Flour
increase by
1 to 3 tablespoons per cup
Leavening
decrease by
1/8 to 1/4 teaspoon per teaspoon
Liquids
increase by
1 to 4 tablespoons per cup
Sugar
decrease by
1 to 3 tablespoons per cup
Start with smaller adjustments first, and then move to larger ones as you refine the recipes. Lower altitudes will require smaller adjustments.
**Information provided by Colorado State University, Department of Food Science & Human Nutrition
MORE HELPFUL HINTS
Curds and cream fillings may require additional cooking time and the use of direct heat in order to thicken properly.
For items cooked to a specific temperature on the stove, use a candy thermometer for accuracy. Lower the temperature called for in the recipe by approximately 2°F per 1,000 feet of elevation. To determine an exact final temperature, take the temperature of boiling water and subtract that number from 212°F. (boiling temperature at sea level).
Watch yeast breads carefully. Pay attention to the size of the dough, not the amount of time that it has been rising. Dough will double in size faster at high altitudes. Add an additional rise for improved flavor development.
