Forgive me if you already answered this question... I didn't have time to read all the comments. I recently moved to Colorado where our elevation is over 4,500 ft above sea level, so I am still trying to find good recipes (or a way to convert) for high-altitude baking. I would love to try this recipe, but do you have any sure-fire cheats to converting this recipe for high-altitudes? Thanks! I love KAF recipes!

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