Good question, Shelley. Baking at high altitude can definitely be a challenge and often requires making a number of changes (including decreasing baking temp, leavener, rising time, etc.). Since we aren't at altitude here in Vermont, we aren't able to provide tested adjustments for all of our recipes, but we do have a very handy guide to help you think through what adjustments you may want to make. Hope it helps and happy baking! Mollie@KAF

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