We're from Southern California but now live in Albuquerque NM where we live at about 5200 feet elevation. We have a croissant type roll we call monkey bread. Why its called this is the ten dollar question. However, we have been following my mothers recipe for years with perfect results at sea level. But at the higher elevation our yeast bread dough doesn't rise like it used to. The texture is a bit off (soft fluffy smooth texture was the norm) now the rolls are smaller in size and a bit course. The flavor is still there but I know it has to be from the higher elevation. The second rising is minimal at best. There are different scenarios of using less or more of the ingredients so my question is is there a more proven way? We've used regular flour for years (not self rising flour) and I am wanting to use King Arthur"s exclusively. What can you do to help?

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