Hi Anna, Dough made at high-altitude may benefit from the higher protein content of bread flour. It will help maintain the structure and boost the rise, so you should give it a try the next time you make a loaf of bread. Keep in mind that usually recipes require more liquid at higher elevations because of higher temperatures and evaporation rates. These factors, plus the addition of bread flour, mean that you'll likely need to add 3-4 tablespoons of extra water. For additional tips, check our our High-Altitude Baking Guide. Happy baking! Kye@KAF

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