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RE: Fryd: "I'm almost 3000 ft above sea level. I know that for boiling water that makes a difference. May I assume that for ovens that will also make a difference?"

It doesn't make as much difference in the oven. For leavened items it can alter rising action which can be adjusted with either ingredient amounts or temperature. Here's a good site:

http://www.baking911.com/howto_high_altitudes.htm

SB (do you have a GOOD oven thermometer?)

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