In article > ,
wrote:

> The Joneses wrote:
>
> > soTWEEDLEjourn wrote:

> I'm not really sure what the altitude is where I am: there are
> mountains northwest of here in Collingwood, Ont (for any Ontarians
> reading this) and it's part of the system that runs from the Niagara
> Escarpment and ends at the Scarborough bluffs in Toronto. In between
> the limestone escarpment peaks and then runs underground near Holland
> Marsh, rises again at Mt. Albert and so on. It's an up and down
> rollercoaster ride heading up Hwy 48 (please let an Ontarian help out
> with altitude). the 'valleys deep, mountains high'.
>
> Unfortunately it kind of puts me at a loss for knowing how to
> process. Is there a safe but happy medium? Would 10 minutes be safe?
> If it's any kind of indicator, I don't have problems baking and don't
> have to adjust baking times for altitude.
>
> If I had to guess to be safe, I'd put it at 1,000-1,500'.
>
> Thanks for your patience, it's really appreciated!

>
> Annie
>
Check this out, Annie:
http://www.agen.ufl.edu/~foodsaf/he205.html
--
-Barb, <www.jamlady.eboard.com> An update on 6/27/04.