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I am making a Blue Cheese Souffle today and because I live in the Mile-Hi city, I am a little concerned about it not working. Are there any special tips - specifically for Souffle's at high altitude or elevation?

I have tried everything imaginable for my favorite chocolate cake and the only time it did not sink it tasted very bad, so I have learned to live with a sinking cake. I would like to balance the flavor with the rise, so please include side effects for any suggested tip.


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Everything I see online does indicate that souffles can be problematic at altitude, so you're right to seek advice.

Here's two resources for help:

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