I live near Boulder, CO which is over 5000' in altitude. I have been trying to make altitude adjustments. I've been feeding a KA starter for almost a week, and this morning decided to try a loaf from the normally thrown away part. I am continuing to feed twice daily. I used the Rustic Sourdough recipe. Things were going good until after the second proof. The loaf took a nose dive and flattened out. I had proofed for 60 minutes..the first proof only takes about 25 minutes to double so I a wondering if I went too long on the second proof. On baking the loaf regained some of its lost shape but not near enough. I called your Hotline and we thought, I went too long. When I did cut into the loaf the holes looked on the smallish side not huge. I am wondering if other avenues to try for better loaf shape.

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