At about 48 degrees North latitude, I'm about 8 degrees further north than Denver. I am at 2,000 feet elevation. Since 1 degrees of latitude = 69 miles or 364,320 feet), I am 2,914,560 feet north and at an equivalent elevation of 5,643 feet (2914560/800 = 3643 + 2000 = 5643). What was the question? Oh! When I built my 180 square foot backyard greenhouse 20 years ago it was with the intention of running it thru the winter months. The greenhouse could be called by some, a "sunshed." It has an insulated north wall and roof, half of both the east and west wall are insulated. The south wall is UV-resistant plastic film set at an angle to best admit mid-winter sunlight. I had a natural gas ceiling heater installed. This kind of heater is often found in heated garages. Before I did this, I checked with the engineers at the local utility and talked about solar-gain. They told me that heating costs should average about $20/month thru the winter. That was 20 years ago. Plans change. I have never run the heater thru the winter and don't know if the engineers' estimate was accurate or not. It doesn't seem to burn much gas during March and April when I do run the furnace. I forget what the angle of the south wall is. It would be different for a place 8 degrees south of here. Your hours of winter sun in Colorado are a good deal greater than here not only because of more hours of daylight but because of greater chance of cloudless days thru the winter. I purchased 6, double-tube, 8' fluorescent fixtures for supplemental lighting. You may not feel that this is necessary. Somewhere, I found information about sunlight at various locations throughout the US. The solar power advocates use that info to assess the value of solar power. Sunlight is very important to someone who has a greenhouse. I will see if I can come across that again. One thing I learned is that this area is abysmal in this regard. Colorado fairs better. Nevertheless, leaving aside ideas about heat sinks etc., etc. - greenhouse glazing of any sort has little insulation value. And yet, sunlight cannot enter the greenhouse at a high angle nor from the north during the winter months. Maybe there will be more thoughts later. The math may have sprained a brain cell, for no good apparent purpose. Steve

We had LP for our whole house when we moved in. We're at 6400 ft. We converted to natural gas as quickly as possible because (1) it was available on our street; (2) the cost of LP was astronomical. We had a gas cooktop which ran on LP for the first 3 months before we did the conversion. It was a GE Monogram. I found the BTU level puny, but that wasn't the fault of LP. After the conversion which included changing the orifices, it was still puny. We took the gas cooktop out and replaced it with induction which is working perfectly. We have had occasional power fluctuations, but no long term outages. I don't plan to go back to gas any time. Cheryl

We've only ever had electric & were ready to try something new. We actually bought an Electrolux induction cooktop back in Dec., but have been unhappy with it. Food cooks unevenly & slower than I remember on the electric. The surface scratches easily & I didn't find any pots & pans I liked after trying literally 7 different brands. Luckily for us, Electrolux is buying back the unit after having 2 service people come to the house to "fix" it. Now we're hoping that the gas cooktop will be better... We arrived in CO just in time for the Rocky Ford cantaloupes last fall. They were the most delicious we had ever tasted. Looking forward to the Palisades peaches!

I'm not going to be much help, I've never baked bread anywhere except Michigan. this comes from your friendly local Extension service though, and those people know what they're talking about: "Yeast Bread at higher altitudes: Basic recipes for yeast breads are reliable at most altitudes. However, since fermentation of sugar is faster at higher altitudes, breads rise in one-third the time noted for lower altitudes. When baking yeast breads, carefully watch that the dough does not rise more than double its bulk. Since it rises faster, the flavor doesnâÂÂt have time to develop. Punching down the dough twice instead of once will improve flavor as well as texture. Start checking for the first doubling in bulk after about 30 to 45 minutes. Check for the second after 60 to 75 minutes. Salt acts as a yeast retardant so donâÂÂt bake bread at high altitude without it." So, I think you can reduce the yeast even further, and watch that rise as LindaC says, and put it in the oven when it's "ready". Good luck, and just think of all the yummy "experiments" until it's the way you want it, LOL. Annie