Every recipe in this category has been tested and adjusted for high altitude — no separate conversion chart required. I bake from scratch at 7,053 ft in Colorado Springs, and I’ve built the altitude adjustments directly into each recipe card: the standard measurement first, with the high-altitude version right beside it.
If you’ve ever had a cake sink, a loaf collapse, or a cookie spread thin because a recipe was written for sea level, you’re in the right place. These aren’t 37-ingredient, fussy recipes — they’re simple, real-ingredient baking that happens to also work at elevation, because I’ve already done the adjusting for you.
New to baking at altitude? Start here with the full breakdown of what changes and why before diving into a specific recipe below.
If you’ve ever pulled a sunken cake, a bread that never rose, or cookies that spread into one giant sheet out of your oven, you’ve run into the most common problem in high altitude baking — and I promise, it’s probably not you. It’s your elevation. I bake from scratch at 7,053 ft in Colorado…
If you’ve ever followed a sourdough recipe exactly as written and ended up with a flat, gummy, over-fermented mess — and you live somewhere above 3,000 feet — it’s not you. It’s the altitude. I’ve been baking sourdough at 7,053 feet in Colorado for years now, and I built my starter from scratch (just flour,…