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We live in a high altitude area that's about 4,200 feet above sea level. So we do a lot of recipe adjustments for things that rise-mostly breads and cakes. It's good because it results in a reduction of the sugar and oil components of a recipe so it bakes nicely and it's a tad healthier. Trivia: Egg whites should be slightly underbeaten for angel food cake to rise correctly at high altitude.