I live in North Carolina. I find that I need to adjust KAF recipes to work in this climate which is more warm and humid than Vermont. My changes mostly involve using a little less flour and cooking at a lower temperature for longer periods. (Who knows, this may be because of the ovens I used over the years.) I've been going to KAF for recipes so long now that I automatically make the adjustments without much thought. I'll probably be moving to the southwest to be close to my parents in the next five years. I know I'll have to rework all my recipes for the area. I look forward to the challenge. Keep posting all the great recipes and techniques. I visit the site almost every day.

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