food : baking at altitude

When baking in the mountains the following are good adjustments to make...

Oven Temperature
Increase 15–20°F
Bake Time
Decrease by 5–8 minutes per 30 minutes of bake time
Decrease by 1 Tbsp per cup
Increase by 1–2 Tbsp at 3k feet. Add an extra 1.5 tsp per further 1k feet
Add an extra Tbsp at 3.5k feet, then a further Tbsp per extra 1.5k feet
If making yeast bread, consider decreasing the yeast by 25%

This information was sourced from King Arthur Baking and transplanted here in case their site goes down, or I just want to reference and modify my own information.