Kitchen Resource: Altitude Adjustment from Edible Bozeman Spring 2024

Featured in Edible Bozeman, Spring 2024, p. 44.
Creative Contributions: Writing, Recipe

“It’s a sad thing when you put the effort into baking a cake and the middle collapses, leaving you with a donut shape instead of a domed cake. Even worse if it tastes dry and overbaked.

There are several factors going on that can affect your baking at elevation. Since Bozeman is just under 5,000 feet above sea level, our adjustments for high-altitude baking are slight, but as you go up in elevation, the ramifications of less air pressure are magnified, and you need to increase your adjustments. For reference, see King Arthur Flour’s “High-Altitude Baking” available at”

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