Hi Kathy- I would recommend reading through our high-altitude guidelines on yeast bread for starters: http://www.kingarthurflour.com/recipe/high-altitude-baking.html. I also really like the New Mexico State University website: http://aces.nmsu.edu/pubs/_e/e-215/welcome.html. When you are referring to your bread as yeasty, I am guessing that it is because your bread is rising much faster at altitude so you just want to proceed with the recipe sooner than is stated. I wouldn't recommend increasing the salt, but reducing the yeast should also help you to have a slower rise as well. I hope that helps and if you have any more questions, please feel free to contact our Baker's Hotline at 1-855-371-2253 and we'd be happy to try and provide you with further assistance at that time. Happy Mountain Baking! Jocelyn@KAF

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