Hi, I'm Mary and I live in Irwin, Idaho. My first bake day did not go great as my batter did not rise. I live in a very cold area and I also live at 5500 feet above sea level. I do have the proofer which I store my mother in to keep it at 73 degrees. I'm wondering if altitude and cold weather can play a part in the activity of the mother. Week two is already proving to be better, with much more activity in the mother and a much thicker, airy consistency. I also wanted to let others know that you are not alone if your first bake day didn't go great! Any advice would be appreciated. I am using Kamut organic flour and distilled water as recommended in the book.