Reducing sugar at altitude - Ask Extension
How do we know if we should reduce sugar in a recipe created at sea level? Is the only effect of too much sugar at high altitude getting hard chunks i...
Knowledgebase
Reducing sugar at altitude #890823
Asked December 15, 2024, 10:51 PM EST
How do we know if we should reduce sugar in a recipe created at sea level? Is the only effect of too much sugar at high altitude getting hard chunks in the baked goods?
Douglas County Colorado
Expert Response
At high altitudes, water evaporates more quickly, which can concentrate the sugar and weaken the structure of your baked goods. Sugar also crystallizes (chunks) more easily at higher altitudes. Most times sugar is reduced at a higher elevation to decrease the chance of the cookies spreading out to much.
Baking at a high elevation is experimental. I would suggest reducing your sugar by 2 tablespoons to start and see how that affects your cookie.
