Hi, I use tablespoons/millilitres for smaller measurements because most home bakers don't have a kitchen scale able to measure such small amounts so the best method to measure these would be by volume.
Feel free to add less if you are worried a full tablespoon is too much!

Hi Monica,

Great question! There is a lot of room for variation with baking ratios. In this case, I played with the 1:2:3 ratio in order to facilitate the conversion of the recipe from grams to cups, so that the volumes would make nice round numbers for the recipe because I know many of my readers prefer to measure dry ingredients by volume, not weight. Hah!

I always like to use ratios as a jumping off point, especially if I don't know where to start when I first create a recipe. Then I tend to play around with it to see how far I can push each component and deviate from the ratio, but also keeping in mind that I nee to convert the recipe to volumes also has an impact on where I go with the numbers. Sometimes it works out, sometimes it doesn't. Hope that makes sense!

Is there a reason for this deviation?

How much leeway is there to vary the percentages?

Thank you