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