Hi, Lisa. It's certainly worth trying! Cooking some of the starches would help the dough hang on to some of the water, and I know how dry it gets out there at altitude! I'm sure you're using some higher-gluten flour in combination with rye and whole grains, but if not make your tangzhong with bread flour (increase the water in the slurry by 2 to 3 tablespoons), then proceed with your recipe. Please let us know how it works? I have family at 8700' in Evergreen, CO, and I'm sure they'd like to know, too! Susan

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