Hi Lori, it sounds like you might be using a flour with a lower protein content than the one used to design this recipe, which often happens if you use another brand that's not King Arthur Flour. If you're not already doing so, try using King Arthur All-Purpose Flour to see that helps. A few other things that might help is making sure your starter is 100% hydration, meaning it's made up of equal parts flour and water. If it contains more water than this, you might need to hold back some of the water and add even more flour. Lastly, check out our High-Altitude Baking Guide. For your elevation, you'll likely need to add at least 1/4 cup of additional flour, and watch the dough closely as it rises as it may be ready to shape quicker than expected. Good luck! Kye@KAF

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