Bread-Bakers v112.n029.1

You added salt to your starter?  Typically, one adds only flour and 
water.  I live at 6000 feet and have no trouble baking sourdough bread here.

From: Robert Grossman/Tari Cody <rdgtlc@yahoo.com>
>... When I arrived (we traveled from sea level to about 7500 feet) I 
>took it out (it was leaking out of the container), added salt, let 
>it sit a couple hours or so and then put it in the refrigerator. ....