Recipe for Baking Powders
Ingredients
Directions
Sift tartaric acid, baking soda, and flour together six times.
Store the mixture in airtight containers.
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
- Provides the acid that reacts with baking soda to release gas for rising.
- Baking soda
- Supplies the alkali that reacts with the acid to produce carbon dioxide for lift.
- All-purpose flour
- Dilutes the mixture and keeps the acid and baking soda from reacting too early.
The step that matters
Sift the mixture six times. Thorough sifting spreads the tartaric acid and baking soda evenly through the flour. Uneven mixing leaves pockets of acid or soda, causing patchy rising and off flavors in baked goods.
“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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