Clearly, baking becomes even more of a science at higher elevations, and that confers even to the amount of yeast you use in your recipes. Once again, because doughs rise more quickly at higher elevations, it’s helpful to decrease the amount of yeast your recipes call for to help prevent the dough from rising too fast. “For yeast, you want to take out about 5-10% per 1,000 feet,” says Franey.

This may be tricky to know how to do if you’re using measurements in teaspoons or tablespoons, but adjusting your measurements to grams can help. For instance, a teaspoon of yeast is 4.68 grams. If you’re at 5,000 feet elevation, you’d want to take out about .23 to .47 grams per 1,000 feet, which comes to roughly 1.2 to 2.35 grams. That means if your recipe calls for a teaspoon of yeast (4.68 grams), you’d instead add 2.3 to 3.5 grams.