Hi! I've been baking bread all summer long and loving the experience. However, not all of my breads have been successful...like this one. Up until now, I've only made long-rise, no-knead breads via my baking hero and no-knead baking pioneer, Jim Lahey of Sullivan Street Bakery. However, I discovered King Arthur Flour's wonderful baking website and I chose this English Muffin bread specifically because it is easy to assemble and bake, a good hurdle for what would be my first non-no-knead bread: I tried it twice and failed twice. I followed the directions exactly, so I'm not sure if it was the common issue of baking at 8,000 feet above sea level or something else? I tried to post a picture here, but couldn't, so here's a link to my blog where I've posted a picture of my two attempts: http://www.suzanneelizabethanderson.com It would be great if you could add high altitude adjustments to your recipes. If you need someone to test recipes at high altitudes, I'd be happy to help! Thanks! Suzanne

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