First off, a big thank you to the many contributors at TFL who provided me with some much-needed guidance on high-altitude baking.
My wife and I are at our daughter's home in Colorado Springs this week. Our daughter and son-in-law just had their first baby, a daughter, on Monday. Whee! That evens the tally at one grandson and one granddaughter.
As part of my contribution to the overall effort (not that there's a lot for Grandpa to do, besides beam delightedly or put things together), I've been baking bread; some for immediate consumption and some for their freezer. Since the Springs are at about 6200 feet elevation, and since I have no prior experience with baking at this elevation, one of the first things I did was comb through earlier posts on TFL that talked about baking at higher elevations. Armed with that information, I've turned out scones, honey whole wheat bread and blueberry braid (the latter two from recipes here on TFL) with great success. Not sure what's next on the menu, but I have the information I need to do it right.
Thanks again for the information, experience and wisdom about baking that is available at TFL.