279052 Mon Aug 01 13:55:00 -0700 2005 3 31 Home Cooking 0 1478695 I'm heading to Hilton Head next week and looking for some tips on low altitute baking. Had a miserable experience last year with scones that wouldn't rise and am wondering what kind of adjustements I need to make to baking recipes to get them to work so close to sea level. Thanks. Mon Aug 01 13:55:00 -0700 2005 0 katykake 1 1478698 I live below sea level (which is not only possible but quite common in South Louisiana) and never have any trouble with standard baking recipes, whether yeast or chemically leavened. Perhaps your baking powder or soda were old last summer? Mon Aug 01 14:01:48 -0700 2005 1478695 0 Hungry Celeste 2 1478701 I don't live there now but have and will again in a few years and have never had to make adjustments as one might for high altitude. I too am guessing it was old baling powder or soda. Mon Aug 01 14:09:23 -0700 2005 1478698 0 Candy 1 1478727 I too live at sea level and had never heard of having to adjust recipes for low altitude, so I googled and found that most recipes are devised for sea level. I agree with the other posters, it must have been your leavening agent that affected your baking last year. Mon Aug 01 15:38:22 -0700 2005 1478695 0 Athena