What about creaming butter and sugar when baking at high altitude. Your article says "In creaming the butter and sugar together, you are using the sugar to aerate the butter and fill it with bubbles that can capture the gasses released by your leavener." At high altitude those air bubbles are the enemy that can often cause your cakes to fall/sink in the middle. I do follow the rule for decreasing leavener and sugar at high altitude. Despite all attempts, there is no such thing as light and fluffy at high altitude:( BTW - I do have Susan Purdy's "Pie In The Sky" cookbook but what if I want to try recipes from other sources?

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