Reply #4: That isn't that drastic a change for baking purposes

[Warpy]

but you'll notice a difference when you cook pasta and rice. Water will boil at about 205, and that affects cooking times. You may find you'll need a pressure cooker for large beans, although at 6000 feet, I find that a slow cooker does fine for small beans like Anasazi beans, lentils, and others.

I really didn't bake much of anything but bread at sea level, so all my baking has been high altitude baking. Bread can be fun if you're not used to what yeast does under such low air pressure--bread seems to rise much higher in much less time but then has much less flavor than it does at sea level. I've found that starting a biga the previous day works better to develop the flavor than doing the whole business in a day.

The main thing to get used to in New Mexico is that they put green chile in EVERYTHING. However, once you get used to it, it's hard to eat in the rest of the country, everything will taste flat.