Baking Chart

High Altitude Baking Adjustment Chart

Everything that changes when you bake above 3,000 feet, in one chart. Adjustments are per the amounts in your original sea-level recipe.

Adjustment	3,000–5,000 ft	5,000–7,000 ft	7,000–10,000 ft
Oven temperature	+15–25°F	+15–25°F	+25°F
Baking time	−5 to −8 min per 30 min	−5 to −8 min per 30 min	−5 to −8 min per 30 min
Baking powder / soda (per tsp)	−1/8 tsp	−1/8 to −1/4 tsp	−1/4 tsp
Sugar (per cup)	0 to −1 tbsp	0 to −2 tbsp	−1 to −3 tbsp
Liquid (per cup)	+1–2 tbsp	+2–4 tbsp	+3–4 tbsp
Flour (per cup)	no change	+1–2 tbsp	+2–4 tbsp

Why these directions? Lower air pressure means gases expand faster and liquids evaporate sooner. Less leavening keeps batters from over-rising and collapsing; extra liquid replaces faster evaporation; a hotter oven sets the structure before it over-expands.

Get exact numbers for your altitude → free calculator

Quick adjustments by bake

Cakes

Most sensitive to altitude. Reduce leavening and sugar, add liquid, raise the oven 25°F. Fill pans only half full, since they rise more than you expect.

Cookies

Usually need only small changes: slightly less baking soda and sugar, a spoonful more flour, and a minute or two less in the oven. Chilling the dough helps control spread.

Yeast breads

Dough rises faster at altitude. Use the same yeast but shorten rise times, or punch down twice for better flavor. Flour is drier up high, so hold back a little and add as needed.

Quick breads & muffins

Follow the chart's leavening and liquid changes. If the center sinks, cut leavening a touch more next time.