Generally our customers in high altitude areas don’t need to make any adjustments of baking our products, but that doesn’t mean a few tweaks can’t help the final products come out perfectly every time!
Here are some suggestions that may help create even better results when baking our products:
Oven Temperature: increase baking temperature 15 to 25°F. Since leavening and evaporation proceed more quickly, the idea is to use a higher temperature to “set” the structure of baked goods before they over-expand and dry out.
Baking Time: decrease baking time by 5-8 minutes per 30 minutes of baking time if you plan on baking at a higher than recommended temperature.
Liquid: increasing the amount of oil, melted butter or water requested in our recipes by 1 to 2 tablespoons at 3,000 feet elevation can prevent the baked goods from drying out at higher temperatures (and therefore faster evaporation rates). For each additional 1,000 feet of elevation, try adding another 1 to 1 1/2 tablespoons of those liquids.
Chocolate Brownie Mix at High Altitude: Increase baking temperature to 375°F. Reduce added melted butter (or oil) to 1/4 cup and reduce water to 1/4 cup. If batter is still too thick to pour, add one tablespoon of water at a time until smooth consistency is achieved. An overly wet brownie batter will not rise in high altitude. Bake for 26-32 minutes until edges are set, then allow to cool completely.
If you've got a tip for high altitude baking that would be helpful for others, please let us know!
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