Thanks for responding!
I would have written to thank you much sooner, but I am using my BIL's computer, and we have been away for a while. The first thing I did was go to the library, and I also checked online. It's hard to find specific advice for the altitude we are at right now. I am nearly (approximately) two miles high (give or take an inch!)... about 9,000 feet! When we first arrived here I was on portable oxygen for a month. I had to use oxygen because I have congestive heart failure, but I have a mild form (early stage) -- and I am thankful it's not really too bad. I'm still young, but my heart gives me trouble after I had a heart attack in my late twenties because of a genetic disease. I am now in my early thirties and I am doing better than my cardiologist had predicted. But, I am way off the subject ... again!!!
Anyway, thanks. It's good advice, and I have read your posts to other people, and you have always been right on the money. The problem I am having, is that it is all trial and error, even the good instructions in some very good books say to write down your measurements so if something works, you can do it again for a good result. I like the dry climate, and it has been very helpful when I made my first gingerbread house. I had much more trouble baking cookies than bread for some reason. The best way for me to learn how to bake at this altitude was to go to the local bakeries here and ask them how they do it. They all had a difficult time too, many, many years ago, but they have mastered it now and they were happy to help me out.
The "Stubbville" reference is only about a fictional place I am writing stories about. I am having a blast writing vignettes about my life and experiences in ... Stubbville!!! I just LOVE to write!
Anyway, time to bake off!
-Beth ... in, Stubbville (Where the men are men and the sheep are scared to death!)
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