Correcting for High or Low Altitude:
These recipes were tried and tested about about 4300 feet. This is a higher altitude. You may need to make adjustments if you are higher or lower than this. Try decreasing the baking powder by 1/8 tsp at 7000 feet, increasing your liquid about 1-2 T at 7000 feet and increasing your oven temperature by 25 degrees, you can also decrease your sugar by about 1 T per cup. The same goes for lower altitudes, just do it in reverse. Add baking powder by 1/8-1/4 tsp., decrease liquid by 1-3 T and decrease oven temperature. Yeast breads will rise MUCH faster at higher altitudes. So if you are at a lower altitude, you will have to increase rising time, at higher altitude, decrease it. Just let it rise until double or until when you touch it lightly, your fingerprint remains in the dough.