First, Jellysquare~ I lived at 5300 feet for years and I just automatically would cut my yeast back by 25%. This was the easiest and most dependable fix I've ever found for yeasted doughs. Then just adjust water/flour until you have a the desired tackiness for your dough. There's also a cookbook for high altitude baking. I believe it is called "Pie In The Sky". If you google it there's a website too with a wonderful cheat sheet for baking in the "sky". Good luck! Now, my question, can I sub dry buttermilk powder for the dried milk? I've always done it in the past but just want to run it by you first. I was going to ask about subbing White Whole Wheat flour but see that some savvy folks beat me to the punch! Thanks for all the wonderful recipes and advice. ~Peggy Thank you for helping out Jellysquare. Also, I find retarding the dough in the frig helps to slow everything down and develops more flavor, too. As far as the buttermilk powder in place of the milk powder, yes you may make the swap. Enjoy! Elisabeth

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