Hi Carolyn, when baking yeast bread recipes at higher altitudes the biggest concern is that breads will rise faster because there is less air pressure, and may over rise or collapse during baking. Reducing the yeast by 25% can be helpful, and allowing the dough to rise in the refrigerator as part of the bulk rise (before shaping) can also help slow things down and give you more control over the process. If you find your air is drier because of your altitude you may have to add a bit more liquid to the recipe as well. Aim for a soft, supple dough. Check out our high altitude baking guide for more tips. 

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