Altitudes of 3000 feet (914 metres) or higher affect the baking of cakes and yeast breads. The leavening agent (yeast, baking powder or baking soda) releases more and larger gas bubbles that expand quickly and collapse easily, causing cakes and breads to fall. Moisture vaporizes at a lower temperature, causing a drier texture.
At ATCO Blue Flame Kitchen, we’ve tested our baking recipes at Edmonton’s lower elevation of 2201 feet (671 metres) and at Calgary’s higher elevation of 3557 feet(1084 metres). That’s why you’ll see a range of times in our baking recipes. Use the longer time if you live at a higher altitude, but don’t change the temperature.
Here are more tips for baking at high altitudes:
Line baking pans with parchment paper or grease them well and dust with flour to prevent baked goods from sticking to the pans.
Let yeast dough rise only until doubled in bulk or the bread will develop large air cells and collapse during baking.
Store baked goods in an airtight container to prevent them from drying out.
Have additional questions about baking at high altitudes or any other topics? Contact our team of experts to have all of your questions professionally answered.