Bread-Bakers v103.n046.3

I live at 6000 feet and don't make any adjustments for sourdough bread 
which I also do not bake or refresh the starter more than once a month or 
so ... I've had the starter for 30 years and a friend of mine let it sit a 
year without using it .. .it came back).

HOWEVER... I add flour by feel, not by measurement.  When it feels like a 
baby's butt (or an earlobe, if you prefer), I quit adding flour.  I bake at 
350 until it looks done and it always is.