High Altitude Baking Calculator

Baking at high altitudes (above 3,000 feet) requires recipe adjustments due to lower air pressure. Use this calculator to get precise adjustments for your elevation and recipe type.

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Why Adjust Recipes for High Altitude?

At high altitudes, lower air pressure affects how ingredients interact and how food cooks:

  • Liquids evaporate more quickly
  • Leavening agents (like baking powder) react more rapidly
  • Dough and batters rise faster but are more likely to collapse
  • Baking times may need to be increased