Hi all,

I'm wondering if anyone has had success using the WASC recipe at high altitude, or if alterations are necessary. I'm a transplanted California girl, and still trying to figure out this whole low-oxygen business. I've been strictly a box mix baker since I moved to CO (after a few early mishaps), but would love to make a lemon WASC for my boyfriend's birthday.

Any advice would be appreciated!

Thanks,
paula