In article >,
says...
> 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>
>
There's plenty of information on the web on this subject, and a good
cookbook, such as the Joy of Cooking, will have pointers on cooking at
higher altitudes.

Here's one link:

http://www.coopext.colostate.edu/cha...haltitude.html

The bread advice at this link seems to contradict the general cure you
mentioned.

Bob