Altitude Adjustments

Did you know the altitude for Ogden Utah is 4321 feet? In the past, some of my recipes have come up flat so I decided to research what I could do to adjust my recipes for the altitude here. This is what I learned.

-Reduce baking powder: for each teaspoon decrease 1/8 teaspoon.
-Reduce sugar: for each cup, decrease 0 to 1 tablespoon.
-Increase liquid: for each cup, add 1 to 2 tablespoons.
-Increase oven temperature by 25 degrees F.
-Cakes tend to stick more when they are baked at high altitudes, so be sure to always grease your baking pans well and dust them with flour, or line them with parchment paper. Exceptions are angel food cakes and sponge cakes, which should always be baked in un-greased pans. Also, fill pans only 1/2 full of batter, not the usual 2/3 full, as high altitude cakes may overflow.
-Don't overbeat the eggs. Overbeating adds too much air to the cake.
-Raise the baking temperature slightly; the faster cooking time will keep the recipe from rising too much. At elevations over 3,500 feet, the oven temperature for batters and doughs should be about 25 degrees F higher than the temperature used at sea level.
-Yeast cakes rise more quickly at high altitudes, so be sure to watch your dough carefully and judge the rise time by the change in the dough's bulk, not by the amount of time it takes. Proofing time for yeast cakes should be reduced.