I have a question about the recipe "Kindred's Milk Bread" from foodstuffs. I live at high altitude, above 7500 ft. Should I change anything in the recipe?
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
I have no specific recommendations for that recipe, so you may wish to refer to the general advice on high altitude baking from King Arthur Flour:
Best of luck.