High-Altitude Cooking & Baking

Adjustments for Baking The boiling point of all liquids, including oil, is lower. Cooking liquid evaporates faster. Use 10% to 25% more. Flour will be dryer and absorb more liquid. Use the minimum amount, or up to 1/2 cup less. Yeast breads will rise quicker. Baking powder is more efficient. Use less, as indicated below, or increase the cooking temperature by 20° to 30°. Braised meats may take twice as long to cook, as there is less pressure to force steam into the meat. Increase heat slightly and add more liquid. Ingredient 3,000 Feet 5,000 Feet 7,000 Feet   Baking powder:   For each teaspoon   decrease by 1/8 tsp 1/8 tsp to 1/4 tsp 1/4 tsp Sugar:   For each cup   decrease by 1/2 to 1 Tbsp 1/2 to 2 Tbsp 1 to 3 Tbsp Liquid:   For each cup, add 1 to 2 Tbsp 2 to 4 Tbsp 3 to 4 Tbsp   Boiling Temperature of Water at Various Altitudes Altitude Boiling Point of Water   Sea level 212.0°F 100.0°C 2,000 feet 208.4°F   98.4°C 5,000 feet 203.0°F   95.0°C 7,500 feet 198.4°F   92.4°C 10,000 feet 194.0°F   90.0°C