Baking at high altitudes will cause your dough to rise faster than normal, which can negatively impact flavor and texture. Luckily you can still bake bread. You just need to use less yeast than your recipe calls for. This will slow the rising time, allowing the yeast culture to impart its full flavor. When baking at high altitudes, a good rule of thumb is to use ½ teaspoon for each cup of the flour your recipe calls for.