Instructions: "At high altitudes above 3,000 feet, dough rises faster. Therefore, when baking at high altitudes some experimentation is required. Follow the suggested guidelines. Use one suggestion at a time and remember to write down which suggestions work best for you.

Guidelines:
1. Reduce the amount of yeast by 25%. this will inhibit the bread from over rising.

2. Increase salt by 25%. The bread will rise slower and have less of a tendency to sink.

3. Watch your dough as it mixes. Flour stored at High Altitudes tends to be drier. You might add a few tablespoons of water, until the dough forms a nice ball."

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