I hate to say it, but their page of guidelines hasn't helped me at all. I live west of Colorado Springs at 9200 ft. and I have to make all my bread (and I make almost all our bread) myself. The Colorado State Extension suggests letting the dough rise an extra rise (rise, deflate, rise, deflate and put in pans, rise). I prefer to reduce the leavening, yeast or starter, by 1/3. Because our flour is so much dryer, I either reduce the flour by 1/3 or increase the liquid by 1/3 and then proceed by feel; good recipes will tell you how the dough should feel (slack, firm, tacky, sticky). Hope this helps.

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