Quote Originally Posted by UrbanWolf View Post
Walter White's kitchen.
Not that kind of cook...

When I moved here from Florida, nothing I baked turned out. I switched from baking by volume to baking by weight, as it made the altitude corrections easier. I also found it to be much faster and more accurate; I put the big bowl on the scale, then start pouring in ingredients until I hit my target weights. Also, no guessing as to whether I've set aside half the batter or a little more or less.