Hi! I recently came across a King Arthur guide to baking at altitude, which in turn brought me to this page. I have always baked at sea level with success. Having moved to Colorado I managed to make most things successfully, but have failed miserably in making Tiger Bread (Dutch Crunch bread). This is a regular white loaf bread, but is topped with a paste made from rice flour and sesame oil. When the bread rises, it cracks the paste and makes a giraffe-like pattern on the bread….except in Colorado where the bread comes out of the over looking more like a flat slipper than a loaf of bread. I believe the problem is that because of the lower air pressure, the yeast isn’t strong enough to actually rise enough to “break” the rice flour paste, but I don’t know what the solution is. I know it’s possible to make it here, because I’ve had it in a sandwich restaurant in Denver. Any help you could offer would be very much appreciated. This is a recipe for the bread: https://spicesnflavors.com/tiger-bread/