Thanks for your input. Wow physics! I was a fine arts major so I stayed as far away from math as possible.

I actually get more bricklike loaves than bread like. They still taste good but they are very dense. The dough doesn't seem to rise very much at all.

The issue for the altitude is that it takes less heat to bring water and other substances to a boil because there is less oxygen in the air. I believe that at sea level water boils at 212 degrees and at 6,000 feet above it boils at 182 degrees. I'm 1,200 feet above that (it takes 20 minutes at a rolling boil to hard boil an egg in my house).

I know that it has to do with the point (or level of heat) that the chemical reaction takes place but I honestly have no clue what I'm doing. I guess it will be trial an error.

I thought I might find another high altitude LCarber who already figured this out. Could I be the "highest" low carber on the forum?

Kim