Baking Powder
Ingredients
Directions
Sift all ingredients together four times.
Store in a tin box and cover tightly.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Tartaric acid
- Reacts with the bulk soda to release carbon dioxide, which leavens the baked goods.
- Bulk soda
- Supplies the alkaline base that reacts with the acid to produce gas for rising.
- Flour
- Provides structure and bulk, and helps keep the powder evenly dispersed.
The step that matters
Sifting all ingredients together. Sifting several times distributes the acid and soda evenly through the flour. Uneven mixing can leave pockets of acid or soda, causing patchy rising and off flavours in the finished bake.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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