To Penni on Sept 11 - I live at 5300 feet, didn't adjust anything, and it rose well. My biggest issue is that I'm in Utah, and it's drier than dry here. I tend to compensate for the flour's dryness by upping the liquids, but in this case I didn't and it all came out perfectly well. Generally speaking, each KAF recipe I've tried has done well without high altitude adjustments, not sure if that's dumb luck or what. Good luck.

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