This is for Jeri about baking at higher altitude. I live in Salt Lake City, elevation 4500ft. Many recipes need alterations to work at our altitude. The one change that improves my baking the most consistently is reducing the sugar 2 Tbs per cup. Tweaking the amount of flour (increasing 1 Tbs/cup) and decreasing the leavening slightly can also help, but reducing the sugar makes a huge difference even on its own. Being a scientist I'll often follow a recipe as written the first time, but if it didn't rise well, was too crumbly, or the cookies spread too much, then reducing the sugar is the first thing I try. Oh, and as recommended by the KAF bakers, keep good notes so you can reproduce your successes! And Happy Birthday KAF! Love your products and your website! Thanks for making this such a great community!

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