food : baking at altitude
When baking in the mountains the following are good adjustments to make...
- Oven Temperature
- Increase 15–20°F
- Bake Time
- Decrease by 5–8 minutes per 30 minutes of bake time
- Sugar
- Decrease by 1 Tbsp per cup
- Liquid
- Increase by 1–2 Tbsp at 3k feet. Add an extra 1.5 tsp per further 1k feet
- Flour
- Add an extra Tbsp at 3.5k feet, then a further Tbsp per extra 1.5k feet
- Yeast
- If making yeast bread, consider decreasing the yeast by 25%
This information was sourced from King Arthur Baking and transplanted here in case their site goes down, or I just want to reference and modify my own information.