emiwri
I could be wrong, but I thought the high altitude is only an issue for recipes involving boiling since water boils at a lower? temperature at higher altitudes.
read alton browns book, I'm just here for the food. water boiling is a major part of any cooking, especially baking. baking is all about bubbles and steam and CO2 and bubbles. as for altitude adjustments I should know this like the back of my hand because I live in denver. but, I've also never bothered to follow the instructions for high altitude and have never had a problem with any cake. my grandmother has even specifically said if you want the cake to turn out, don't follow the high altitude instructions for betty crocker. I would suggest following the recipe and then trying to figure out what adjustment you would like made. does it need to be lighter, denser, moister?
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