I would recommend making changes at that altitude to your homemade breads, Stephanie. You can find a chart of high altitude adjustments we've compiled from the from Colorado State University Extension and New Mexico State University. This would be a good starting point for any of your home baking. It could be that your dough is actually rising much too fast and then collapsing, as dough tends to rise faster at higher elevation? As it can be hard to tease apart complex issues like lack of rise through a few comments we would also suggest that you try to reach out to our Baker's Hotline with some more details about what your dough feels like how it is behaving. You can reach them seven days a week at (855) 371-2253. Hope to hear from you soon!

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