Thanks, Toby! It's true that because the air pressure is lower at higher altitudes, rising does tend to occur more quickly, although I'm sure other factors (such as dough temperature, consistency, and amount of rising agent) also impact the rate of rise. When it comes to over-proofed loaves, reshaping and allowing the loaf to rise again can be a good option if the loaf has already fallen or if it seems inevitable that the loaf will fall during the bake. There's no guarantee that the loaf will rise again quite as well, but it's definitely worth a shot! This particular sourdough recipe has quite a long proofing window, and my over-proofed loaf wasn't in any danger of collapsing. Barb

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