The quick reference. If you'd rather not do the math, paste your recipe into the converter and it applies these for you, scaled to what you have.
Cakes and cake-like quick breads (CSU Extension)
Adjustment
3,500–6,500 ft
6,500–8,500 ft
8,500–10,000 ft
Baking powder: for each tsp, use less by
⅛ tsp
⅛–¼ tsp
¼ tsp
Sugar: for each cup, use less by
0–1 Tbsp
0–2 Tbsp
1–3 Tbsp
Liquid: for each cup, add
1–2 Tbsp
2–4 Tbsp
3–4 Tbsp
Oven
15–25°F hotter; check early
Baking powder or soda (King Arthur)
Recipe calls for
3,000–5,000 ft
5,000–6,500 ft
6,500–8,000 ft
1 tsp
⅞ tsp
½ tsp
¼ tsp
1½ tsp
1¼ tsp
¾ tsp
½ tsp
2 tsp
1½ tsp
1 tsp
¾ tsp
2½ tsp
1¾ tsp
1¼ tsp
1 tsp
3 tsp
2 tsp
1¼ tsp
1 tsp
3½ tsp
2½ tsp
1½ tsp
1 tsp
4 tsp
2½ tsp
1½ tsp
1 tsp
Quick rules by recipe type
Recipe
What to change
Cookies
Leavener down; 1 Tbsp less sugar per cup; 1–2 Tbsp more liquid; +1 Tbsp flour at 3,500 ft (+1 per 1,500 ft more); 15–25°F hotter; 1–2 min less per 10 min; chill the dough.
Yeast bread
About 25% less yeast; rise until just doubled; punch down for an extra rise; extra liquid only if the dough is stiff; bread flour.
Pie crust
Little or no change; a bit more water if needed; bake in the lower third.
Muffins, biscuits
Slightly less leavener to avoid a bitter taste.
Fried doughs
Oil about 3°F cooler per 1,000 ft.
Candy, canning
Not covered here. Use the Extension and NCHFP guidance linked on How it works.
