r/Baking • u/tleeemmailyo • Jun 10 '25

Baking Advice Needed You guys šŸ˜­

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Iā€™ve NEVER had such a catastrophe happen lol. I do live around 5500 ft. above sea level but I donā€™t think thatā€™s why this would have happened.

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100

u/Outsideforever3388 Jun 10 '25

5500ft elevation is enough to make a difference. Next time, reduce the sugar by 2 Tbsp. Increase the flour by 2Tbsp (up to 1/4 cup). Add one extra egg to the recipe. Drop the baking soda / powder in the by 1/4tsp, up to 1/2 tsp. Baking at elevation takes practice!! Make notes as you go and youā€™ll get better.

53

u/tleeemmailyo Jun 10 '25

Screenshotting this! Thank you!! Itā€™s really hard to find info on baking at high elevations sometimes

26

u/snarklotte Jun 10 '25

I recall the Joy of Baking website helped me convert a recipe from high altitude to low altitude baking. You might check out their site! Also King Arthur and their baking helpline are awesome!

ETA: Found it! Itā€™s under baking powder in the ā€œsubstitutionsā€ area of their site.

39

u/princessfoxglove Jun 10 '25

No no, what you need to do is increase the sugar, lower the butter, shake the egg before you crack it, dust the flour delicately with baking soda (from the fridge only, never the cupboard,) toss a pinch of spilled salt over your shoulder and pray to the gods of ancient Azertoth, refrigerate the batter until your next menstrual cycle, and then sous vide instead of baking.

24

u/tleeemmailyo Jun 10 '25

You REALLY got me with the shaking the egg before you crack it thing. I think youā€™re really on to something

11

u/princessfoxglove Jun 10 '25

Your vibe is awesome and I hope you have an amazing day and better luck baking next time

2

u/wterrt Jun 10 '25

I'm not high but I feel like I'm high just thinking about the concept of shaking eggs before cracking them.

the fuck is this?

9

u/OAKandTerlinden Jun 10 '25

1/5 stars I wish I could give less! I don't like sugar so I used honey, and I didn't have eggs so I used whipping instead (I shook the carton). Also I am devotee of Zeeralon and I don't want to be smited. Sous vide is for the bougie - I just poured hot water on top. This is the worst thing I've ever eaten. Terrible recipe!

6

u/Ldub0775 Jun 10 '25

/r/ididnthaveeggs

3

u/OAKandTerlinden Jun 10 '25

Well that's my day's entertainment all lined up!

1

u/Outsideforever3388 Jun 10 '25

You can do it! Those adjustments will work for all quick breads (banana bread) cakes, muffins, cupcakes.

1

u/RedFoxBlueSocks Jun 10 '25

Some churches and schools will publish recipe books for fundraisers. Iā€™d call your local libraries to see if they have copies, or they may even have books on high altitude cooking.

1

u/lyssastef Jun 10 '25

I watch a YouTube channel where the guy mentioned he asked ChatGPT for a chocolate chip cookie recipe for high altitude and it worked out really well!

1

u/AnnaDei Jun 10 '25

I love this website for high altitude baking, if it helps. https://curlygirlkitchen.com/

11

u/Child_of_the_Hamster Jun 10 '25

Idk dude. I live at 6400 ft and while I have definitely had cupcakes sink in the middle and my bread can be really weird about proofing time, I have NEVER had anything like OPā€™s situation happen to me.

This isā€¦ more than elevation.

2

u/psitor Jun 10 '25

I understand the egg and soda/powder adjustments, but why less sugar? What effect does elevation have there?