Hi Kathy. Elevation certainly can play a part in how yeasted doughs rise. The higher the elevation, the lower the air pressure, so rising doughs will often move faster. That is not the only thing that can affect rise though. Temperature (both of the dough and the surrounding kitchen area), hydration (how much moisture is in the dough and/or the air) and gluten development can also affect the rise. If your doughs are slow to rise...not to worry! You can simply place the dough in a warmer spot to help increase the activity of the dough or simply give it more time. Once it reaches the appropriate level of growth, you can go ahead and bake as directed. 

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