Why it works: Rice and flour are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 6,611 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓
Home Made Baking Powder
Ingredients
Directions
Crush the lumps of the ingredients.
Mix all the ingredients together and sift the mixture.
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
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.
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Rice + flourtop 16% of all pairsSmell alikemoderateCooked together6,611 recipes
Shared aroma: isobutyraldehyde (malty, green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Tartaric acid
- Supplies the acid that reacts with baking soda to release carbon dioxide for rising.
- Baking soda
- Provides the alkaline base that reacts with the acid to produce gas for lift.
- Rice flour
- Acts as a dry filler that keeps the powder free-flowing and stops the acid and base reacting early.
The step that matters
Keep the mixture completely dry. Tartaric acid and baking soda react as soon as moisture is present, releasing carbon dioxide before the batter is baked. Dry storage and dry mixing keep the powder active until it is used.
“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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