I bake sourdough bread.I have been for thirty years.Recently I moved my family from Long Island,NY to Monument,CO. Sea level to over 7000' altitude. I learned all I know by reading and doing.When it comes to sourdough I have to say I bake very good bread until now. My yeast is Fleischmann's. The bread flour is ConAgra Mills bread flour .I purchased it from Costco. I know the high altitude will cause the bread to rise faster but this not my problem.the yeast is good.It proofs in warm water with a pinch of sugar.The volume more then doubles.When I lived at sea level I knew what went wrong if the bread didn't rise.I used General Mills All Trump hi gluten flour spring wheat. This is the first time I bought ConAgra bread flour. Made to attempts to bake bread here in the mountains and both times after a real long time to rise it didn't work .Dense bread thick hard crust, nothing good about it except to toss in the garbage.I'm at a loss. Any ideas?

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