Hi, Joni. At altitude, you'll want to increase the liquid in the recipe to compensate for the dry air; since you're an experienced baker your hands will likely tell you if the dough is right; try adding an additional 2 tablespoons to the water amount. I've also found extra-large eggs to be quite helpful when baking at altitude. Also, I would encourage you to let the dough rise for 1 hour at room temperature to let it get going and do the second hour of the rise in the refrigerator to keep the yeast from getting ahead of itself (at altitude, dough will rise much more quickly, even a challah). Give those things a try and do please let us know how it goes for you! Susan

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