Why does adding extra flour help with high altitude baking?
When baking at high altitude it seems that most recipes advise to include a little more flour to the mix. Is it related to boiling point?
Best Answer
The air pressure is lower at higher altitudes; when you add extra flour to your baked goods, it prevents them from rising too quickly or too much.
ETA (about the water): Water boils at a lower temperature at higher altitudes, so the extra water called for in high-altitude baking is to compensate for all the water turning to steam faster than it would at sea level.
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Why does high altitude baking need more flour?
Baking at High Altitudes Liquids evaporate faster, so amounts of flour, sugar and liquids may need to be changed to prevent batter that is too moist, dry or gummy. Gases expand more, so doughs rise faster. Leavening agents (baking soda and baking powder) may need to be decreased.Do you add more flour for high altitude?
For all altitudes, add up to 2 tablespoons more flour per cup called for in the recipe. For each cup of sugar, cup of liquid and teaspoon of baking powder or baking soda in the recipe (keep in mind that larger/more eggs can serve as liquid, too):Do you need more or less flour at high altitude?
For all altitudes, add up to 2 tablespoons of flour per cup. The gases in leavening agents, such as baking soda and baking powder, expand faster at higher altitudes, so that is one part of a recipe that will most often need to change. Since they expand faster, you will need a little less.How does altitude affect flour?
How altitude affects common baking ingredients. Liquids: Because liquid evaporates more quickly at altitude\u2014and mountain air can dry out flour\u2014adding more liquid (two to four tablespoons, depending on the elevation) to a recipe is often very helpful.Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
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