I haven't made THIS recipe, but I know that at 4000 ft is sort of the 'high altitude' base point...Reduce sugar by about 1 TBSP per cup. It turns to liquid & evaporates quickly - which dries stuff out. Decrease yeast (baking soda or baking powder) by about 1/4 tsp. I live at 6035 ft these are corrections I make all the time. There is a cookbook called 'Pie in the sky' that has adjustments for several elevations for every recipe in the book.
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I live at 6035 ft these are corrections I make all the time. There is a cookbook called 'Pie in the sky' that has adjustments for several elevations for every recipe in the book.