I've found that the arrowroot powder works fine and prevents spillage. Two teaspons when I make a half-batch of batter is enough. Here's a somewhat relevant question: Does yeast know when it's spring? Lately I'm having huge fermentations, both in my waffle batter and my pizza crust dough, despite that I forgot to turn on the furnace last night and it was 64F when I woke up! And it's not a new jar of yeast.

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