Ruth Clinton

September 12, 2009 at 11:21am

Any advice for high altitude adjustments? I'm on the border of Rocky Mountain National Park at 8000 feet. (My first batch flopped but I let it rise too long before putting it in the fridge. Added flour and made cracker bread.) We have some hints for high altitude baking on our recipe home page that hopefully will be helpful. Joan@bakershotline
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