[Sca-cooks] high-altitude cooking

Susan Lin susanrlin at gmail.com
Wed Feb 4 15:03:36 PST 2009

thank you.  Because we are at 5300 feet I usually try a recipe as originally
written before making any adjustments.  It is also very dry here and that
makes a difference as well.

I have learned that my bread machine does not like too much yeast.

I will check out the file and thank you for the warm welcome.

On Wed, Feb 4, 2009 at 3:59 PM, Stefan li Rous
<StefanliRous at austin.rr.com>wrote:

> Shoshanna said:
> <<< I am very new to this list but I will agree - >>>
> Welcome to the SCA-Cooks list!
>  <<< Unfortunately it doesn't always work for me and I have to make some
> adjustments because I live above 5,000 feet. >>>
> Perhaps this, unfortunately rather short file, in the FEASTS section of the
> Florilegium might be of use to you.  Or perhaps you might have some comments
> or suggestions to add to what is in here:
> high-alt-ckng-msg  (8K)  5/25/05    Cooking medieval food and feasts at
> high
>                                       altitudes.
> If you've never been to the Florilegium previously, there are also 2100
> other files there which might be of use or interest.
> Stefan
> PS: However there is nothing in this file about the mile-high club. That is
> a totally different style of cooking.
> --------
> THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
>   Mark S. Harris           Austin, Texas
> StefanliRous at austin.rr.com
> **** See Stefan's Florilegium files at:  http://www.florilegium.org ****
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