Greetings from the mile high city!
I moved to Denver area within the last year and am learning to bake all over again. It has not been pretty and I have thrown out numerous loaves to aweful to eat. I have trusted my favorite bread book, "Artisan Bread in 5 minutes a Day" while 2000ft lower in elevation but it is not helping much now. I have come looking for insight to getting that beautiful loaf at higher altitudes!