Printable
High-Altitude Cheat Sheet
Baking and cooking adjustments on one page. Print it and tape it inside a cabinet door.
Baking adjustments (per original recipe amounts)
| 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 |
Cooking adjustments
| Altitude | Water boils at | Rule of thumb |
|---|---|---|
| 3,000 ft | 206°F / 97°C | Add ~10% boil time |
| 5,000 ft | 203°F / 95°C | Add 20–25% boil time; eggs 15–18 min |
| 7,500 ft | 198°F / 92°C | Candy: subtract 2°F per 1,000 ft |
| 10,000 ft | 194°F / 90°C | Pressure cooking: +5% per 1,000 ft over 2,000 |
From highelevationbaking.com. For exact amounts for your recipe, use the free calculator.