high altitude baking

Photos by Kady Olin and Caitlin McCarrick

What would go better with some hot cocoa or a hot toddy than a warm fresh baked cookie whether you’re up in the high Sierras of California or the Rockies in Colorado? 

The hard part however is conquering baking in high altitudes, the end results are typically MUCH different than baking at sea level. The reason for this is that there is a reduction in atmospheric pressure a.k.a. less air pressure. Less air pressure causes yeast to overreact and water to boil more quickly, thus evaporating at a quicker speed in the oven. This evaporation can cause your baked goods to be much drier, add on top of that the fact you are in a drier climate and you’re in for some sweets that will need to be accompanied by a few glasses of milk just to take down.

If you are vacationing in the mountains this winter/spring or are lucky enough to call some of these beautiful places home,  we’ve got some handy tips that we found in one of our favorite cook books, Baking Illustrated, that we would love to share with you. Good luck and bake on!

high altitude bakingchart

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