Recipe Adjustment Guide

The following chart is a generalized adjustment guide, a place to start when making trial-and-error changes to your own sea level recipes that don’t work at altitude. When embarking on a new recipe, it is usually best to follow it once without changes, taking notes on the results. If they were less than wonderful, try it again referring to the table below; start with the smaller adjustments and work up to the larger ones.
For reliable, tested recipes that eliminate the guesswork,
buy Susan G. Purdy’s book PIE IN THE SKY.

Adjustments

Altitudes

  3,000 ft 5,000 ft 7,000 ft 10,000 ft
Flour
Increase each cup by:
0 to 1 tablespoon 0 to 2 tablespoons 3 to 4 tablespoons 2 to 4 tablespoons
Baking Powder
or Baking Soda

Decrease each teaspoon by:
0 to 1/8 teaspoon 1/8 to 1/4 teaspoon 1/4 to 1/2 teaspoon 1/2 to 2/3 teaspoon
Sugar
Decrease each cup by:
0 to 1 tablespoon 0 to 2 tablespoons 2 to 4 tablespoons 3 to 4 tablespoons
Liquid
Increase each cup by:
0 to 2 tablespoons 2 to 4 tablespoons 3 to 4 tablespoons 3 to 4 tablespoons
Fats (may not be necessary)
Decrease each cup by:
0 0 0 1 to 2 tablespoons
in very high-fat cakes
and some cookies


 

 

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