Scooter wrote:
>
> We recently moved to the Southwest, altitude approximately 5000 ft
> above sea level. Are there any general rules of thumb I can use to
> adapt recipes to my new surroundings?
>
> Thanks,
>
> Scooter

You will need to make your usual recipes and see which ones work and
which don't
Cakes and breads will generally rise more, which doesn't need to be a
problem. Things will take longer to cook but that will vary anyway.
If you use a sugar thermometer, it will need to be recalibrated for your
altitude; boiling points are definitely lower at 5000 ft.