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
≈ Rounded High-altitude baking
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
  1. Altitude = 1800
  2. Flour in the recipe = 250
  3. Sugar in the recipe = 200
  4. Liquid in the recipe = 240
  5. Baking powder = 10
  6. Recipe oven temperature = 180
  7. Altitude in feet = 1800 * 3.280839895013123 = 5905.51
  8. severity = clamp((1800 - 900) / 2100, 0, 1) = 0.428 571
  9. Air pressure = 101325 * (1 - 2.25577e-5 * 1800)^5.25588 = 81 489.2
  10. Water boils at = 100 - 1800 * 0.0033 = 94.06
  11. Baking powder = 10 * (1 - 0.35 * 0.428 571) = 8.5
  12. Sugar = 200 * (1 - 0.10 * 0.428 571) = 191.429
  13. Liquid = 240 * (1 + 0.10 * 0.428 571) = 250.286
  14. Flour = 250 * (1 + 0.06 * 0.428 571) = 256.429
  15. 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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