Two baking tricks: 1--Line up everything in the recipe on the counter. Put away right AFTER you add to the recipe. I try to keep it to 2 bowls or less. All the dry stuff into the sifter-on-plate works too. 2--TASTE the dough. You will know for sure if the yeast/baking powder is in. You will know for sure if the salt or yeast is in. You will NOT get sick tasting a pinch. I'm with you, Irene. Our bodies are full of yeasts and microbes already. Susan

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