Starting a starter at high elevation

Hi! This is day -1 for me. We are expecting to get 4+ feet of snow in the next 24hrs, so even though I gave up on Covid-era sourdough at sea level, my brain seems to think trying again now that we’ve moved to 7,800ft of elevation could be fun. I would like to start a starter. Any tips for way up here (just for the starter)? Do I need to wait for any special flour or can I use the King Arthur AP flour I was lucky enough to find in our measly grocery store?

With love, from the mountains