Hi Maryjane- The problem you are having is a little odd, as high-altitude usually makes doughs rise MORE quickly and readily than usual. So I'm thinking that although I know you checked it, I would maybe double-check your yeast again. If you mix together 1/2 cup 90-100°F water, 1 teaspoon yeast and 1 teaspoon sugar, you should see that double in about 10 minutes. If not, then I would get a new batch of yeast. Also, I would make sure you are measuring your flour by fluffing it up and sprinkling it lightly into the cup to make sure your dough isn't too heavy. We do have additional instructions, specific to high-altitude here on our site: http://www.kingarthurflour.com/recipe/high-altitude-baking.html. If you find you're still having some trouble, please give our Baker's Hotline a call at 1-855-371-2253 and we'd be happy to help you figure out how to fill your new home with the delicious smell of fresh baked loaves! Happy Baking! Jocelyn@KAF

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