@cohentheblue @jnl I live in the mountains and it impacts baking, bean cooking, etc. due to atmospheric pressure being lower and thus boiling point being lower. It can take much longer to cook beans and some types don’t really ever get soft enough. Some are doable with a longer time like Anasazi beans. Lentils are fine, they don’t take much longer on the stove.

I soak beans in a brine for a while and then pressure cook them, with a slight increase in the time under pressure (another high altitude factor) and they work out great.

For baking, King Arthur has a whole page of helpful modifications for high altitude baked goods. The biggest issues I’ve noticed personally are with cakes and some yeast breads.