— Sheral Schowe

So I will tell you that I don't have a basic ratio for you. If you were here earlier and you heard me talking about the differences in our flowers in our leavening agents. And most importantly, or as probably most importantly in our sweeteners, it depends on the recipe. You know, some of my cakes use one teaspoon of baking powder and baking soda per cup and a half of flour. Others use a different ratio. It depends so much. So you're just going to have to do some testing and research. Puffy, you know, chewy cookies or crispy cookies. I like crispy cookies. Some of you here know that have different ratios. We have a cookie in the course that's really my favorite cookie has been for years. It's made exclusively with rice syrup and maple syrup and it bakes thin like lace and crispy and can be shaped while warmed into a tweel. There is no leavening in that cookie recipe at all.