I live and bake at 8300 feet about sea level. I always read PJ Hamel's post and learn so much. First of all, I have to use her as a role model in that I have to think about how altitude affects my baking. Recipes, even in the many cookbooks I have about High Altitude baking, are largely wrong, maybe because High Altitude could be from 2000 feet to 10,000 feet. Often, PJ's recipes don't work for me. I use her approach,though, to try to figure out what's happening when my recipes don't come out right. I know that we bakers who live at high altitude are few, but I sure would appreciate an occasional note from PJ about how altitude might affect a recipe.

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