[Sca-cooks] high-altitude cooking
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
> If you've never been to the Florilegium previously, there are also 2100
> other files there which might be of use or interest.
> 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 ****
> Sca-cooks mailing list
> Sca-cooks at lists.ansteorra.org
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