Hi Cynthia, it sounds like your dough may have over-fermented a bit, which left it with little rising power when it came time for baking. Baking your bread a little earlier or when it's not so risen in the pan may help you get better oven spring. Baking sourdough bread at high altitude can take some adjustments, so you might want to check out the advice offered by Maurizio Leo in this article. He is an accomplished sourdough baker, who also lives at about 5000 ft. For more high elevation baking tips, check out our High-Altitude Baking Guide. 

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