Since protein has different qualities than standard flour, the dough is a little firmer. Using wine stone baking powder as an ingredient, the dough loosens up a little. Unlike conventional baking soda, our wine stone baking powder contains no phosphates and is milder in flavor than similar products. Still, if you feel that the dough is too firm, you can always add 10-20% more liquid. But no worries we have tried out many different recipes beforehand until we found the perfect ratio. We recommend replacing 30-50% of the flour with our baking protein, so nothing stands in the way of the taste of your healthy baked good.