Hi Judy, this recipe will work just fine if you use your regular starter in the rye sour. Just be sure it's nice and active and that you add it at its peak of rising after being fed at room temperature. I've never baked at high altitude so I'm not sure what changes will be necessary, but we do offer this High-Altitude Baking guide. I would adjust the flour/water in the dough to achieve a somewhat sticky dough, and pay close attention during the shaped rise to be sure the loaf doesn't overproof. You could also reduce the yeast amount by 25%, but there's not a lot of yeast in this recipe, so I doubt this will be necessary. I wouldn't recommend extending the rise time by refrigerating the dough, but definitely keep a good eye on the dough as it rises at room temperature! Good luck, and let me know how your bread turns out! Barb

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