I've been working my way through Lahey's My Bread and Baggett's Kneadlessly Simple. At 5000 ft they don't seem to need much adjustment. Ever try higher? I stay at a friend's at 9000 ft occasionally (and they don't bake, so no advice there). Baggett's book has one sentence, advising that bread may rise 25-50% faster at altitude....Any advice welcome!