After starting a photo album on Facebook to document everything I bake, I started considering a blog. I thought it might be fun and useful to those of us looking for advice and recipes tailored for baking at 5,000 feet. Next I thought, “That’s silly. I find crackberries, Twitter, instant communication and the associated lack of verbal, interpersonal conversation incredibly annoying.” But I soon found myself posting more and more on Facebook because it’s a wonderfully convenient way to keep in touch with my family, all of whom live at least 500 miles away. I also receive many requests for recipes and advice on baking techniques in
1. I actually do post a lot on Facebook and am just waiting for an extra few hundred dollars to purchase a Driod.
2. I am terrible at following through with recipe requests so this may make things easier.
3. After acquiring several extremely helpful cookbooks, I do know a trick or two.
4. I am, more accurately, an intermediate baker.
5. There are a kagillion cookbooks, websites, and blogs dedicated to baking, but VERY few with adjustments for high altitude.
So, here I am, typing my first blog post because I would very much like to share with other bakers and baked good enthusiasts!