I live at 9200 ft altitude and had to learn to bake all over again (at least it seemed that way). Many altitude recipes call for reduced leavening, but I find that replacing half the flour with a whole grain flour works--and makes it a little healthier. Also, nearly every recipe needs more liquid and, if you make it once and it seems dry, make that extra liquid an egg yolk! Now, cookies are a whole other issue!

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