Does anyone have any experience with increasing the amount of flour in Susan Purdy's Boulder's Best White Loaf? I want to make larger loaves. If I use 50% more flour, by how much do I adjust the amount of yeast etc. at 5,000 and 7,000ft? 

Hi all,

I live at about 7,800 feet, and am new to bread baking.  I haven't been doing anything different really, but was wondering if there is anything I should be watching out for when baking breads at this altitude. Does it also affect the taste or fermenting? Thanks in advance!

M.