To measure rehydrated buttermilk or similar, measure the powder into a 2 cup measure. Add water slowly until the level reaches to right amount, stirring with a fork or whisk. I prefer to mix buttermilk powder in with the flour. Measure the water and use until the mixture reaches the right consistency. I tend to use a full measure of water and unbleached all-purpose flour and it always bakes perfectly. I would personally add 1/4 teaspoon of Bakewell Cream over and above the leavening listed here. FYI a "heaped" measure is 1/3 more than the level. This works for cups and spoons when measuring--and the maximum level is fairly easy to reproduce. So a heaped half cup of sugar will weigh about the same as 2/3 level cup.

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