high altitude = 7130 ft. and dry,low humidity. Starter is bubbling nicely, smells great, but not doubling. Makes a great tasting boule, but the bread remains about half the height of pics or local commercial bakers. Their recommendations include increasing salt, lowering baking temp to 375 and increasing time to 90 - 100 mins. Suggestions? (Starter is feed with whole wheat (KA) and rye and all purpose white (KA). ) chlorine in water).
Thanks

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