I live at 9200 ft. The Colorado State University recommends adding an extra rise (mix, rise, knock down, rise, shape and rise) because the normal recipe will rise too fast for optimal flavor; I'm not willing to do this, so I reduce the yeast by about 1/3 (at our altitude)--someone at about 6000 reduced it by 1/4.

As for the flour and water, it's likely that your flour will be drier so, for a given amount of flour, you'll need more liquid. I usually use the given amount of liquid and add just 2/3 of the flour, initially, then add more as needed (my guess is that I usually end up at around 3/4 of the stated amount of flour).

You may have to experiment a bit. Remember, even if it doesn't look pretty, it will still taste good. I use my "not-quite-rights" for bread cubes (holiday stuffing, bread pudding, panzanella salad) and bread crumbs!

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