I live at an altitude of 5000+ feet. I use KA products (including yeast and mixes) and a Zojirushi bread maker. I use 1/4 t of yeast per 1C of flour, and 1/4t to 1t salt per 1C of flour. Most of the KA yeast bread mixes measure 4 cups, so I only use 1t of the yeast in the tiny packet, and add a little extra salt. Bake according to regular directions. Hope this helps. There is a wonderful book by Susan G. Purdy called "Pie in the Sky" regarding high altitude baking, published in 2005. Good Luck.

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