I live at an altitude of 6900 feet above sea level in Colorado. What high altitude adjustments are necessary for this Walter Sands Bread recipe? I would like to make it, if the recipe will work at this elevation. Thank you very much. Sorry, Elizabeth, since we're not at altitude, we didn't test this recipe there. However, our high altitude baking tips have general information that will help you. Here's what we say about yeast breads: Yeast Breads: Decrease the amount of yeast in the recipe by 25%, and make water/flour adjustments as necessary to get a dough with the correct texture. Make sure your bowl has plenty of room for the dough to rise in. Since rising times are much shorter at higher altitudes, you have a number of options to help its flavor. * Give the dough one extra rise by punching it down twice before forming it. * Try covering the dough and placing it in the refrigerator for its first rise, to slow the action of the yeast and give the dough more time to develop. * If you have sourdough starter on hand, use some of it for some of the liquid in the recipe. * Make a sponge by mixing the yeast, the liquid in the recipe, and 1 to 2 cups of flour. Cover and let the sponge work for a few hours in the refrigerator to develop it. - PJH

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