This altitude stuff is weird–that’s all there is to it. Some of my sea level recipes work just fine, requiring no adjustment at all. Others…well, it seems like they’ll never work. Maybe someday I’ll get all this stuff figured out…lest I die prematurely from type two diabetes or a heart attack…
Anyway, when the altitude wreaks havoc on a recipe, I’ve found some general adjustments to to be a helpful starting point in trying to fix it (yes, “found”–not figured out on my own–much as I’d like to believe otherwise, I’m just not that smart). I’ve compiled them into a list here, cause I’m nice like that. It’s not completely comprehensive or anything…but it’s a good starting point.
Some recipes you’ll just have to play with (and hopefully get to enjoy–you know, “failures” that are completely suitable for your own personal ingestion with a spoon on the couch, but far from worthy of sharing…no, of course I’m not speaking from experience)…like if a cake is too dry, maybe it needs more sugar. If it’s tough or crumbly, maybe less sugar. Good luck!
Flour: Increase by 2 Tbs per cup
Baking Powder/Soda: Decrease by 1/4 tsp per tsp
Sugar: Decrease by 1-2 Tbs per cup
Liquids: Increase by 2 Tbs per cup (I’ve also heard of adding an extra egg to your recipe for additional liquid)
Oven Temperature: Increase by 25 degrees (less for hoity-toity cakes of a more delicate crumb)
Baking Time: If you’ve raised the oven temperature, decrease by about five minutes per 30 minutes of baking time