Hi Z, I suspect the challenging part of this recipe at higher altitudes will be the overnight rise. Since breads tend to rise faster at higher elevations, you might want to consider doing this portion of the recipe during the day, when you can keep an eye on the dough and, if need be, divide, shape and refrigerate the loaves sooner than the recipe indicates. You will also likely need to add some extra liquid to adjust for your dry conditions. For more about baking sourdough at higher elevations, check out this article by Maurizio Leo. 

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