Source: https://www.pantrymama.com/baking-sourdough-bread-at-high-altitude/

This recipe is for high altitudes, and really will vary on the kind of weather your having. Cold rainy days aren’t the best for a good rising for your dough. It will still rise a little, but not as well as a hotter day

Base Recipe was in another measurement system, so I had to convert it into our (Imperial/USCS) system of measurement while also doubling it to make two loaves instead of one.

7 Cups Flour

3 Cups Water

3 1/2 tsp Salt

1/2 Cup Starter (fed and bubbly)

1. Mix ingredients
2. Knead for 5-10 minutes
3. Place in dish you’ll bake them in, and..
4. ..rise In warm place for 50-60 minutes
5. Bake in preheated over at 425F for 45-55 minutes
6. Remove from baking dishes and let cool on rack miniumum of 10 minutes.
7. Wrap in cotton T-towels an store in large containers, or in the cooled off oven (if you have naughty pets that will tear into it)

Note: If your in a dry climate similar to the Rocky Mountain northwest US. you can wrap the bread sooner then 10 minutes to keep from drying out. You might even try taking a plain water spray bottle and mist the outside of the cotton cloths to lesson the drying out.