Hi Lauren, we don't abide by strict ratios that like that because it can vary widely based on the other ingredients in the recipe (like how much flour/liquid/eggs are also being used). In general, when converting from baking soda to baking powder (because of a change in the acidity of the ingredients), we use about twice as much baking powder as soda. If you've had success using 1/2 teaspoon of baking soda, try 1 teaspoon of baking powder to see how you like the results. Good luck! Kye@KAF

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