Weekly chat thread: help with high-altitude baking

When we moved here a few years ago I knew it was higher altitude that what I was used to, but I didn’t really think it was that big of a deal.  I didn’t notice much change in my lungs, but realized we were indeed at high altitude the first time I tried baking a cake.  It was more than a little disastrous.

Naturally, I covered the sunken mess with lots of frosting and no one complained, but it took awhile to figure out what to adjust.  And, I still haven’t figured it out completely.

What do you do (or not do) to adjust for altitude?  Do you follow the high-altitude directions for cake mixes and pizza?  Anything you adjust for yeast breads and cookies?  What about other dishes like casseroles, meats, etc.?

I’ll share what little bit I’ve learned in the comments, and would love to have you do the same!  Maybe we can all help each other out so we don’t have any baking disasters during the holiday season.