Hi there, I live in the high desert and have a heck of a time with my sourdough bread because of both the altitude here (4000' and the lack of humidity). If I use the amount of ingredients in the recipes, my dough is way too dry and the bread is like a brick. I've learned to back off on the flour by about 20%, but then the dough turns unmanageably sticky (yet the final texture of the bread is amazing). Any other tips for adapting a recipe to higher altitudes and no humidity? BTW, I have spent HOURS on the KAF site, and love, love, love all the recipes, tips and tricks, and videos. You guys are what inspired me to try making sourdough, so thank you, thank you! :)

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