Baking at high altitude can be tricky, Marci. Since we aren't at altitude ourselves here in VT, we haven't tested this recipe for specific adjustments, but we do have a handy High Altitude Baking Guide that will walk you through some of the adjustments you may want to make. You'll notice that the biggest difference is that things tend to rise more quickly at altitude, and proofing times will need to be adjusted accordingly. What you're describing sounds like a result of over-proofing, so it may be that simply reducing the proof time and/or altering the technique will help. Please visit the guide for more detailed instructions. Mollie@KAF

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