best bread recipe for high altitude

by Jermey Homenick IV Published 8 months ago Updated 5 months ago

How to bake sourdough bread at high altitude?

  • Depending on the bread type, the internal temperature should be near 200-205°F (93-96°C), depending on the style of bread 1
  • The crust should be deeply colored throughout
  • With free-form loaves, a gentle squeeze should have a satisfying crunch (indicating the crust has sufficiently hardened off)
  • There should be no pale-colored areas on the crust

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How to bake at high altitudes?

  • Yeast breads will rise more quickly at high altitudes. Allow unshaped dough to rise only until double in size, then punch the dough down. ...
  • Because the drier flour found at high altitudes can absorb more liquid, watch the dough carefully as it mixes in the machine. ...
  • Reduce the yeast by 1/4 teaspoon. ...

How to bake cakes and quick breads at high altitude?

Over 7,000 Feet Above Sea Level

  • Cookies, biscuits, and muffins are more stable than cakes and need little adjustment at high altitudes.
  • If you feel it is necessary, slightly reduce the sugar and baking powder and increase the liquid.
  • For cookies, increase oven temperature about 20 degrees and slightly decrease baking time. ...

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What is the healthiest bread recipe?


  • Combine yeast, warm (not hot) water and sugar in a bowl/measuring jug and mix well.
  • Allow to stand for 5 minutes until foamy.
  • Combine the flours (start with only 2 cups of white flour), oats, seeds and salt in a large bowl and mix. ...
  • Pour in the yeast mixture and bring together into a rough dough. ...

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How do I get my bread to rise in high altitude?

For all altitudes, add up to 2 tablespoons of flour per cup. The gases in leavening agents, such as baking soda and baking powder, expand faster at higher altitudes, so that is one part of a recipe that will most often need to change. Since they expand faster, you will need a little less.

Does bread take longer to bake at high altitude?

High altitude (over 3,000 feet) affects bread baking because the lower air pressure allows the yeast to rise 25 to 50 percent faster, and the drier air makes the flour drier. If the dough over-rises, the results might be a heavy, dry loaf or misshapen or collapsed loaf.

What do you add when baking in high altitude?

High Altitude Baking — Good Rules of ThumbOven Temperature. Increase by 15-25℉ ... Baking Time. Decrease by 20-30% ... Flour. Increase by 1 tbsp at 3,500 ft, and by 1 tbsp per 1,500 ft. ... Sugar. Decrease by 1 tbsp per cup. ... Liquids. Increase by 1 to 2 tbsp per 1,000 ft, and 1 ½ tsp per additional 1,000 ft. ... Baking Powder/Soda. ... Yeast.

How do you adjust recipes for high altitude?

Raise the oven temperature by 15 to 25° F. Because goods will bake faster at a higher temperature, set your time for 5 to 8 minutes less per 30 minutes of baking time in the recipe. Increase your liquid. Add 1 to 2 tablespoons at 3000 feet and an additional 1 1/2 teaspoons for every additional 1000 feet of elevation.

What is the difference between high-altitude flour and regular flour?

At high altitude, all-purpose flour is preferred over cake or pastry flour because it is stronger, has more protein, and helps baked goods maintain their shape as they cool.

Why might a corn bread recipe be altered when prepared at high-altitude?

Explanation. Gas bubbles that develop in liquids escape more quickly at higher altitudes. This means that your cornbread may rise before the batter has had enough time to set, which will cause the center of the cornbread to collapse.

What is considered high elevation?

Altitude, like elevation, is the distance above sea level. Areas are often considered "high-altitude" if they reach at least 2,400 meters (8,000 feet) into the atmosphere.

Why is baking different at high altitudes?

Low air pressure has two main effects on baked goods: They will rise more easily, and lose moisture faster; liquids evaporate more quickly since water boils at lower temperatures at high altitude. As leavening occurs faster, gas bubbles tend to coalesce into large, irregular pockets in a batter or dough.

How do I adjust my Denver baking altitude?

To combat these issues try adjusting your recipe.Use 1/4 tsp of baking soda instead of 1/8 tsp.Use 1 Tbsp of sugar instead of 2 Tbsp.Add more water, maybe 3 more Tbsp.Add 2 to 4 more Tbsp of flour.Up your oven temperature by 15 to 25 degrees Fahrenheit.

How much flour do you add for high altitude?

For all altitudes, add up to 2 tablespoons more flour per cup called for in the recipe. For each cup of sugar, cup of liquid and teaspoon of baking powder or baking soda in the recipe (keep in mind that larger/more eggs can serve as liquid, too):

Why do you add flour at high altitude?

Baking at High Altitudes Liquids evaporate faster, so amounts of flour, sugar and liquids may need to be changed to prevent batter that is too moist, dry or gummy. Gases expand more, so doughs rise faster.

High-Altitude Sandwich Bread

Hey guys! We’re back on the series I’m doing for Simple Recipes to Build Your Recipe Box, and if you want to see the other recipes from this series, have a look over there! Today though we’re touching on bread.

How to Make High-Altitude Bread

This recipe comes together quickly, and it’s easiest to use a stand mixer, but you can make it by hand as well! A big part of making high-altitude bread is making sure that you knead it well enough to really build up the gluten.

Tips & Tricks for High-Altitude Bread

This is the best recipe out there for high-altitude bread. Here are some tips and info to help you along the way:


Not a bread baker? This moist, flavorful loaf allows the time-crunched high-altitude cook to enjoy delicious, hearty bread in just over an hour.


Preheat oven to 375 degrees. Butter a loaf pan and line it with parchment paper.

High Altitude Banana Bread

Right now, banana bread is trending everywhere, not fancy, boutique ingredient banana bread like my Banana Nutella Bread or Moist Banana Graham Oat Bread but a basic, simple, classic banana bread.

Chocolate Chip Banana Bread vs. Banana Nut Bread

What do you prefer? For me there is no contest, it’s banana NUT bread all the way, or plain without nuts, but my family, they are all about the chocolate chips, you might like this Double Chocolate Banana Bread too!

How to Make the Best Banana Bread Recipe in the world!

I know that is quite a claim, but truly, this banana bread is the best…in the world, my world at least! I hope you will give it a try!

How Long is Banana Bread Good For?

Personally, I think quick breads are better the next day, but sometimes I cannot wait that long! I also believe that something magical happens making the bread even more moist when frozen and thawed.

Can I Freeze Banana Bread?

Absolutely! In fact, high altitude banana bread freezes beautifully. Wrapped tightly in plastic wrap, then placed in freezer baggie up to 3 months (t hough I have found quick breads in my freezer that have been there longer and they thaw and taste just fine.)

The Best Bananas for High Altitude Banana Bread

I confess that I actually buy extra bananas sometimes just so I can have the “excuse” to make banana bread.


Thank you for the recipe! I have a question – do you measure 1.5 cups zucchini then squeeze the moisture or do you squeeze the moisture and then measure 1.5 cups from that? Thank you!

About Kelley

Welcome to my kitchen! I'm a personal chef, wife and mama of two young boys. I Love butter, snowboarding and laughing out loud. More

Baking Times

Baked goods take longer to bake because of the lower air pressure. You may need to increase oven temperature and/or increase cooking time. Start with one or the other and see how it works.

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