Lower air pressure affects baked goods in two main ways: they lose moisture more quickly and rise more easily.

Liquids evaporate faster because water boils at lower temperatures. Quicker evaporation can also make baked goods more prone to sticking as sugar becomes more concentrated. And some cakes won’t set, or by the time they do, they are dry and crumbly.

Leavening gases in breads and cakes expand more rapidly. Leavening occurs faster, and gas bubbles tend to group into large, irregular pockets in a batter or dough. This can create a coarse‑textured cake. Also, the pressure within rising batter can build, stretching cell walls and causing them to burst. The collapse of cell walls means the cake falls.

Problems usually can be corrected by adjusting baking temperature and one or more key ingredients, including baking powder, baking soda, sugar, liquid, or fat. Make only one adjustment at a time.

In general, to reinforce cell walls, decrease sugar and fat (the tenderizers) and increase eggs and flour (the strengtheners). Reducing leavening agents (baking powder, baking soda, etc.) can relieve pressure within the cells.

For cake mixes and other mixes for baked goods, check the package or manufacturer’s website for specific directions.

• Breads and Cakes – Adjustments required include sugars, baking powders, liquids, fats, temperature, and sometimes flour.
• Batters and Doughs – Moisture needs to be increased. Possible suitable additions include milk, sour cream, juice, or boiling water to increase moisture.
• Leavening and Yeast – Use less leaveners or yeast because the higher the altitude, the more significant gas expansion makes dough rise faster.
• Cookies – Sugar liquefies faster while baking, so use less as cookies will spread and bake flat.