I just looked at the link you sent - fabulous info! Thanks so much for sending!! I got lucky and did some of the things they recommended using gut instincts, but hadn't thought of some other recommendations they made. I'll make more adjustments in the future. Although it tastes great, and I got a great crumb and crust, I didn't get the height I was looking for. I'm going to make it again at home (sea level) and see what height I get there. I was thinking of posting it, but it would be for high altitude baking so wasn't sure many folks would be interested. Maybe after I make it at home. It was so good this morning with butter and strawberry preserves.....nothing like freshly baked bread! I know we're in agreement on that! Thanks again for this great link!

You're welcome! I'm glad it turned out so well. Sounds like a killer loaf. Please post the recipe!!

Here is a link to a site I recently found (via the blog of a food52 cook), which appears to be a great resource for many bread baking issues. This URL is to a discussion on high altitude bread making. ;o)

http://www.thefreshloaf.com/node/286/hello-my-high-altitude-kitchen

Myles and I ate 1/2 loaf with our dinner and he's already making plans for more of it for breakfast. Whew! Thanks much!

Sounds so good! The fact that it's whole wheat will help, I'm sure. Let us know how it turns out! ;o)

Thanks AJ! I took a chance shortly after I posted the question and used roughly the amount you suggest. I also increased the liquid a bit since it's so dry up here. And I tried to slow down the rising as much as I could as I knew it would also affect flavor (and texture, as you mention). Bread is in the oven now and due to come out in 15 minutes. Wish me luck! I'm excited about it - it's whole wheat bread with millet seed for some crunch, honey and maple syrup.

Last time I was up at Deer Valley (about 6600 feet), I looked into this and reduced my yeast to about 2/3 of what I'd typically use. Just to be safe, I also used very cold water/liquids, kept the dough in a cool place, and kept an eye on it. You don't want it to rise too fast, as that will adversely affect the texture. I'll check some of my bread baking references when I get back and will post a follow up. ;o)