I have been successfully adjusting recipes from sea level to high altitude for decades to date. (I currently live at 8000 ft)
With this said, I would suggest:
>Do not raise the temperature. For yeast breads, add a pan filled with water to the bottom oven rack while baking the bread.
>Increase flour 1-2 tablespoons per cup
>Use large to extra large eggs, and know that some recipes will require an additional small egg.
>Increase liquid by 1-2 tablespoons per cup
> Decrease baking soda and baking powder a pinch by slightly indenting your finger into the ingredient while leveling the measuring spon. (if above 9000 ft. decrease these ingredients by 1/4 teaspoon required.)

AND
>Keep in mind that sugar adds moisture to the final product, thus do not decrease the sugar, instead measure it to the bottom of the measuring line per required amount.

And always remove a baked product from its pan within a few minutes after removing from the oven to prevent further baking and possible drying out of the product.

IF you have any additional questions, please contact me.