High-altitude baking adjustment calculator
Lower air pressure means gases expand more and water boils cooler, so cakes rise too fast and dry out. The standard corrections scale with altitude.
m
degrees C
Baking powder
8.50g
- Sugar
- 191.4
- Liquid
- 250.3
- Flour
- 256.4
- Oven temperature
- 186 degrees C
- Water boils at
- 94.1 degrees C
- Air pressure
- 81 489 Pa
- Altitude in feet
- 5906
Show the working
- Altitude = 1800
- Flour in the recipe = 250
- Sugar in the recipe = 200
- Liquid in the recipe = 240
- Baking powder = 10
- Recipe oven temperature = 180
- Altitude in feet = 1800 * 3.280839895013123 = 5905.51
- severity = clamp((1800 - 900) / 2100, 0, 1) = 0.428 571
- Air pressure = 101325 * (1 - 2.25577e-5 * 1800)^5.25588 = 81 489.2
- Water boils at = 100 - 1800 * 0.0033 = 94.06
- Baking powder = 10 * (1 - 0.35 * 0.428 571) = 8.5
- Sugar = 200 * (1 - 0.10 * 0.428 571) = 191.429
- Liquid = 240 * (1 + 0.10 * 0.428 571) = 250.286
- Flour = 250 * (1 + 0.06 * 0.428 571) = 256.429
- Oven temperature = 180 + 15 * 0.428 571 = 186.429
Values are shown to six significant figures here; the arithmetic itself runs on exact fractions and is only rounded where a number is printed.
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The formula
- barometric formula: p = 101325 (1 - 2.25577e-5 h)^5.25588
- boiling point falls roughly 1 degree Celsius per 300 m
- corrections ramp in from about 900 m and reach full strength near 3000 m
Below about 900 m no adjustment is needed. The ramp used here is a linear interpolation of the standard published guidance, not a physical law.
Bread is far more forgiving than cake: shorten the rise rather than changing the formula.
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