The science-minded bakers here have said that the target temperature for yeast breads would drop, just like the pointing point of water. (From the USDA: "At sea level, water boils at 212 °F. With each 500-feet increase in elevation, the boiling point of water is lowered by just under 1 °F. At 7,500 feet, for example, water boils at about 198 °F.") That means you can look for slightly lower temperature based on your elevation to help gauge for doneness in yeast breads. We have a few bakers doing some test baking at altitude for us right now, and we may be able to share more specifics once they return next week. If we have updated information to share, we'll be sure to post it here. Kye@KAF

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