I usually only worry about adjusting for high altitude when over 2500 feet. In TCB she states problems usually start after 3000 feet. My last home was above 3400 I believe (gosh, been a while) and it was a pain. Rose gives great suggestions for high altitude in her books, namely decreasing leavening and increasing liquid. I found if I did not increase the liquid my cakes ended up dry. She also suggests raising the oven temp by 25 degrees to help the structure set faster. This is very important, and was my #2 complaint. My cakes just would not set right in the middle, and needed prolonged baking times that dried out my cakes. That was complaint #1 hehe. I went psycho for a while researching about high altitude baking tips trying to get it just right and “beat” the location hehe. I eventually did, Rose’s recipes were the key to my success. She suggests adding another egg to a recipe that doesn’t respond favorably to the above changes, as well. She also mentions for butter cakes and pound cakes decreasing the butter if all the aforementioned doesn’t work to your liking. I never got that far, personally. You can find all this in The Cake Bible on pages 21-22. She says for baking over 3000ft decrease baking powder by 1/8tsp and increase liquid by a couple tablespoons at most. That was the biggest key to my success, the liquid. I also went out of my way to preserve the liquid in the recipe, aka, when I had milk waiting in a measured bowl for adding, it was covered in plastic. Same for butter, eggs, etc. Everything plastic wrapped constantly. She makes other suggestions as well but in my opinion since you are only at 2030 they don’t apply to you. In fact, if I were you, I wouldn’t alter recipes until you’ve tried them “as is”, I don’t think your elevation will pose a problem.
If it does, PM me and bookmark this thread! This forum was especially helpful to me when I was figuring all this out