Jane, that's an excellent question! The dried buttermilk powder we sell on our site works in a 1:4 ratio, so you'll use four times as much water as powder. In the recipe you mentioned, you would add 1/4 cup of water to your wet ingredients and 1/4 of 1/4 cup (1/16 of a cup, which is one tablespoon) of buttermilk powder to your dry ingredients. (What you don't want to do is to try and reconstitute it before using in your recipe. It doesn't work well!) If you're using a different brand, these ratios may be different, so you'll want to check the instructions on your package. Happy baking! Kat@KAF

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