I'm thinking seriously about a move to Denver area. I lived there breifly (twenty years ago) at a time when hamburger helper was the only entree I could make. I remember trying to make a few simple items and nothing worked. Although I still don't know if it was me or the altitude....?

Anyway I would appreciate any leads on books written for high altitude baking and/or anyones experience and thoughts about baking in the mountains.

Thanks...

There is a table for baking at high altitude at The Society of Mad Chefs web site. Originally it was from a posting from our friend Gerard.

http://www.madchefs.com/recipes/highatitudebaking.htm

Thanks Cheftim!

I could use more info. if anyone has a lead on a book source?