Baking sourdough at high altitude

Brewcat
Going to visit family in Colorado. Going to be at 8500' I'm bringing some of my starter in hopes of baking some bread. Any thing I should do different?
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Brewcat 2018 April 21
Well I can't baked yet just building up my starter I brought. Took off fermentation quickly not sure if it's the altitude or the fact that I used regular flour instead of rye which is what I generally use. I noticed a more floury smell. Got to get some rye. Bigger bubbles for sure
jeremyl 2018 April 22

I lived at 1700m (about 5500 feet) for a few months. The only thing I really noticed is that when I went up there my levain/starter was bursting out of its container and when I moved back to sea level it all collapsed in. No problems at all with refreshing it. The bread I made up there was different, the main difference being the crusts didn't brown as much. I put it down to the oven I was using. I don't think the altitude really had much of an impact on my baking.

Brewcat 2018 April 29
I've made a few breads up here and SD English muffins and SD pancakes no problems. Actually they rise quick

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