Dale, it sounds like your altitude is making your sourdough baking even more challenging! I would definitely recommend shortening your rising time. And it may also be helpful to allow some of your rising time to occur in the refrigerator. Cutting back on the yeast and using fed sourdough starter may also be helpful. Try using one teaspoon of yeast for the Rustic Sourdough recipe and add your starter when it's at its peak of rising after being fed. This should help slow down the fermentation to a more manageable rate. Barb@KAF

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