How does high altitude change the way dough rises during baking?

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baking bread — baking Bread baking in an oven.

At high altitudes, the reduced atmospheric pressure significantly affects the baking process by causing dough to rise more rapidly.1

This accelerated rise occurs because the lower pressure lowers the boiling point of liquids within the mixture, which can cause the dough to expand too quickly before the structure has properly set. To compensate for these environmental changes, bakers often need to adjust their recipes by reducing the amount of leavening agents and increasing the liquid content to ensure the final product maintains the desired texture and stability.1