When people relocate to an area that is higher in altitude than where they previously lived, they often discover that their baking recipes don’t turn out quite the same as they used to. With a little trial and error, you can tweak your favorite baking recipes for high altitude baking. Here’s how:

You will need to keep a baking journal and begin making minor adjustments to your baking recipes to discover what works and what doesn’t.

Start by increasing the liquid of a baking recipe by 1-2 tablespoons to counteract the faster evaporation that occurs at high altitudes.

Faster evaporation also means the sugars becomes condensed in baking recipes, so decrease the sugar in a baking recipe by 1-2 tablespoons per cup.

Increase the baking temperature of a recipe by 25 degrees.

If your baking recipes are rising too much or too quickly, reduce the amount of baking powder and/or baking soda by 1/8 of a teaspoon.

It may take a combination of these increases and decreases f ingredients to make your recipes turn out perfectly at a high altitude.