MaryJane at King Arthur

May 5, 2016 at 4:35pm

In reply to by rmd (not verified)

While you can use baker's percentage for leaveners, too, in many recipes their amounts are so small that they aren't given in weights and it would be hard for a scale to weigh the tiny amounts accurately. We've got some great info on leavening that can help you understand the ratios that are most often used, so that you can feel more comfortable working with increases and decreases. ~ MJ
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