Baking in Telluride: Tips for high altitude baking

Baking in Telluride: Tips for high altitude baking

High altitude baking tips

We’ve all been there. You mix up your ingredients just as the recipe describes, throw the oven at 350 degrees and wait, only to have your final product look like a sad science experiment. Wipe away those tears of frustration! Telluride Luxury has baking tips to turn you into a regular Betty Crocker!

Here are our top 5 high-altitude baking tips to make baked good that not only taste good, but look good!


Leavening agents being such ingredients as yeast, baking powder and baking soda. When adjusting a sea level recipe, for each 1 teaspoon of leavening agent called for, decrease it by 1/8-1/2 teaspoon.


Because at higher elevations, faster evaporation occurs and drier climates can lead to a drier product to begin with, it’s important to add additional liquid in any recipe (any recipe can be anything from rice, beans, quinoa, etc.). Also flavors in baked goods can become weaker or less pronounced as there are fewer moisture molecules to carry the essence. Adding 1/2-1 teaspoon extra of whatever flavoring you’re using will assure a flavorful baked good. When adjusting any sea level recipe, add 2-4 teaspoons more liquid per 1 cup called for.


The increased evaporation also results in the concentration of the sugar in the recipe. When adjusting a sea level recipe, decrease the amount of sugar by 1-3 tablespoons of sugar per cup called for.



  • When a recipe calls for oatmeal, always use quick oats. Old fashioned oats tend to dry a baked good out faster as they absorb more liquid.
  • Adding an extra egg yolk when baking or using extra large eggs will help ensure your baked goods won’t turn out dry.
  • Yeast doughs rise quicker at higher altitudes, so the proof time will be significantly less.

Looking for a great baking cook book for pain-free, no experimentation necessary recipes? Check out Susan G. Purdy’s “Pie in the Sky,” a Telluride Luxury staff favorite!

Pie in the Sky