I live here at 4300 feet and don't need to make any changes for the altitude. BUT we are close to the mountains and it is DRY most often here so, some times my recipes are unpredictable because of the lack of humidity in the flour. Baked goods also don't last as long as advertised but that's ok most often the KAF recipes disappear quickly anyway. We lived in Saudia Arabia and sometimes the flour came with added "protein" ...a problem in hot countries with a different infrastructure than we are used to. We used to put the flour in the freezer for a few days and then sift out the extra "protein" Happy travels!!

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