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ELEVATION
We moved from an area near sea-level
to a town, elev. 4500 feet. Suddenly, these cautions about high-elevation cooking are real. The general cure seems to be ..."add some flour". But why does it work ? Why do my initial batches seem underbaked ? I've got a lot of recipes in my notebook. Is there some general cure I can apply to all of them ? <rj> |
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