Sounds wild, mixing dough with the sky. At altitude, less pressure means air rises faster, so dough expands more, you gotta reduce leavening, raise sugar a bit, maybe lower the temperature a touch. Think of it like a flight plan—adjust the recipe, keep the core steady, and enjoy the lift. Give it a try, and if it rises too fast, just steer it back down before it flares. Happy baking in the clouds!