The problem could be that you’re baking at a high altitude for which the recipe wasn’t created.
Baking in cities with higher altitudes can have dramatically different results despite following a recipe with precision.
Issues with Baking at a High Altitude
Why would an elevation change affect baking?
Credit: Blaine Moats
We highly recommendinvesting in a kitchen scale!
It makes alterations to recipes using weight a cinch using simple percentages.
An example could be a denser cake or cookies spreading on the baking sheet.
For higher altitudes, gradually increase the amount up to 10% for altitudes up to 8,000 feet.
Liquid
Water boils at a lower temperature and evaporates more quickly at higher altitudes.
Eggs
Eggs are wonderful in many waysthey increase liquid, fat, and protein in baked goods.
Adjustments for eggs could start at 2,500 feet, starting with adding 3%.
As a result, the amount of any leavening agent should be decreased in recipes.
Bread may rise in a fraction of the time required compared to lower elevations.
Keep an eye on the process and punch down the dough when it doubles in size.
Oven temperature
Leavening and evaporation happen more quickly at higher temperatures.
Baking time
Baking at high altitudes means the products will be finished baking faster than usual.
Other factors to consider aregreasing pansheavily or lining the pans withparchment paper.
A baked good with higher fat content tends to stick more easily at higher altitudes.
Some baking at high-altitude adjustments could require some subtle but essential changes.
