Don't despair, Valerie. A couple of hints for your altitude: cut the amount of yeast by 1/2 teaspoon. You'll likely need extra water: anywhere between 2 and 4 tablespoons. Let your hands be the judge; the dough should be smooth and soft but not sticky. Once the dough is mixed, let it rise for 20 minutes at room temperature and then refrigerate it for the rest of its rise time (the cooler temps will slow down the yeast a bit and give you better flavor). Once the dough is shaped, the second rise is going to go quickly. Bake at slightly higher temperature (add 25 degrees) and cut the time for 10 to 15 minutes. Let us know how it goes. Susan

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