One of the things that I frequently forget about Cuenca is how high the city really is above sea level. At 8,200 feet, altitude is an important factor to remember.
Especially when you're cooking.
I recently attempted to make cinnamon rolls, craving a taste of home. Unfortunately, no one in the kitchen with me remembered that yeast reacts differently at high altitudes. If you are cooking with yeast, you are supposed to take out one teaspoon of sugar for each cup in the recipe, and shorten up the leavening time by 15 - 20 minutes.
The recipe can also be used to make dinner rolls, if you let the dough rise twice. . . or let it rise the full time limit at 8,200 feet. Instead of cinnamon rolls, I ended up with sweet dinner rolls sitting in cinna-goo. Edible, but definitely not what I wanted!