Eggs in Baking
Adding an extra egg yolk when baking or using extra large eggs will add extra moisture help your baked goods from drying out.
More High Altitude Tips
Baking with Egg Whites
Be careful not to over whip egg whites when making baked goods. Over whipping creates too much air and therefore baked goods can collapse when baking.
Yeast Breads
Yeast doughs rise quicker at higher altitudes so the proof time will be significantly less. Watch carefully so dough(s) doesn’t over rise.
Baking Times
Baked goods take longer to bake because of the lower air pressure. You may need to increase oven temperature and/or increase cooking time. Start with one or the other and see how it works.
Grilling
When grilling, avoid direct heat for too long so foods don’t dry out. Baste meat last 5-10 minutes to add extra moisture.
Soups and Stews
The liquid in soups and stews can evaporate quicker at high altitudes. Add 20-25% more cooking liquid than the recipe calls for.
Cooking Pasta
Pasta takes longer to cook the higher in altitude you go. Add 15-20% more cooking time.
2 Comments
Thank you so much for all of these high altitude baking tips! We’re in CO at about 7,000 feet altitude and I have trouble with angel food cakes. My cakes rise beautifully in the oven and then deflate. You mention for eggs to be careful not to overheat egg whites but how do you handle when the recipe calls for stiff peaks? Do you just stop at soft peaks? Thank you so much for looking at my question! I’m just starting to delve into from scratch baking and loving it!
I do stop at soft peaks. I’d also decrease the sugar just a bit. Good luck!