|
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 |
|
