To Make Baking Powder
Ingredients
Directions
Make the mixture
Mix cream of tartar, bicarbonate of soda, and dry starch powder together well.
Store
Store the mixture in a dry place in a box for future use.
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
- Cream of tartar
- Provides acidity that reacts with bicarbonate of soda to release carbon dioxide for rising.
- Bicarbonate of soda
- Supplies the base that reacts with the acid to produce gas, leavening the dough or batter.
- Dry starch powder
- Keeps the acid and base separated and dry so they react only when moistened, and absorbs moisture.
The step that matters
Store the mixture dry. Moisture lets the acid and base react early in the container, using up the gas-producing power before it reaches the batter. Keeping it dry preserves its leavening strength.
“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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