We can offer our handy High-Altitude Baking Guide as a place to start, Joe. You'll see there are specific suggestions regarding yeast dough, which we've copied here: "Decrease the amount of yeast in the recipe by 25%, and make water/flour adjustments as necessary to get a dough with the correct texture. Make sure your bowl has plenty of room for the dough to rise in. Since rising times are much shorter at higher altitudes, you have a number of options to help its flavor; Give the dough one extra rise by punching it down twice before forming it; Try covering the dough and placing it in the refrigerator for its first rise, to slow the action of the yeast give the dough more time to develop."

There are also other factors you might consider adjusting, including the amount of flour, water, and sugar that are used, as well as baking time and temperature. Check out the full chart for details, and please consider sending us an update if you give some of these tips a try. We hope your next bake turns out utterly perfect! Kye@KAF

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