Book 9, Question 72
Why Does Altitude Change Baking Recipes?
Altitude changes baking recipes because the air up high is thinner! Thinner air has less pressure pushing down. That changes how fast batter rises and how fast water boils and dries out.
More fun facts
- As you go higher up, the air pressure drops, so bakers 3,000 feet (1,000 meters) up get different results than bakers near sea level.
- At high altitude, baked goods rise more easily and lose moisture faster, because water boils at a lower temperature.
- Most recipes are written for sea level, so high altitude bakers make clever changes.
- Without changes, bakers in high cities like Denver, Calgary and Johannesburg can end up with fallen cakes and overflowing batter.
- High altitude bakers often use less baking powder or baking soda.
- They may also bake about 25°F (15°C) hotter so the cake sets before its bubbles stretch too far.
Sources: Exploratorium
Questions kids ask
Why would a cake fall at high altitude?
Gas bubbles grow too big too fast in the thin air, then collapse before the cake sets.