Hi. I'm in Denver, Colorado. About 5,200 feet above sea level. I'm having trouble finding set rules for adjusting recipes. Some places say less liquid, lower temp and others say higher temp, more flour and more liquid.

Sometimes when I put the extra flour in my cakes taste too floury. The only recipe I've seen pre adjusted is the angel cake.

If anyone has more or can sort me out with the adjusting rules I'd really appreciate it.

Did you try searching the forums? There have been a few threads on this. Also I recently found good advice on the CAKE MIX DOCTOR website.

Good luck -