High-Altitude Baking Adjuster

Enter your elevation. Above about 3,000 ft (900 m) you get the common high-altitude pattern: a little more liquid, a little less leavening and a hotter oven. It is a rule of thumb, not a rewritten recipe.

Elevation (m)

Adjust for altitude

5,249 ft

1,600 m

Liquid: Add about 2 to 3 tablespoons of liquid per cup.
Leavening: Cut leavening by about 1/8 to 1/4 teaspoon per teaspoon.
Oven: Raise the oven by about 15 to 25°F (8 to 14°C).
Also: You can also reduce sugar by about 1 tablespoon per cup.

Rule of thumb from common high-altitude baking guidance, not a rewritten recipe. Change one thing at a time and test; cakes, breads and cookies respond differently.

Try:

Frequently asked questions

Is this exact for my recipe?

No. It is a rule of thumb from common high-altitude baking guidance: more liquid, less leavening, a hotter oven. Cakes, breads and cookies do not all respond the same way, so test and adjust.

Why does altitude change baking?

Air pressure is lower, so water boils at a lower temperature, liquids evaporate faster and gases expand more. Batters rise fast and then collapse or dry out.

Do I change anything below 3,000 ft?

Usually not. Most sea-level recipes work as written below about 3,000 ft (900 m).