Hi Michele, we're not at high altitude here in Vermont, so it's difficult for us to develop specific high-altitude recommendations for our recipes, but we do offer this helpful High-Altitude Baking Guide. The biggest thing to watch when baking yeast-raised baked goods at high-altitude is that rising times tend to be faster, and more liquid is often necessary. Since this recipe has a fairly small amount of yeast to begin with I think you'll probably just need to watch the dough carefully, and add a little extra water to bring the dough together. 

• Reply