Home-made Baking Powder
Ingredients
Directions
Make the baking powder
Sift together baking soda and cream of tartar several times.
Store and use
Store in a tightly corked container.
Use 1 teaspoon for every quart of flour.
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
- Baking soda
- Reacts with the acid to release carbon dioxide, which lets baked goods rise.
- Cream of tartar
- Provides the acid that reacts with baking soda to produce lift in batters and doughs.
The step that matters
Sift the two powders together thoroughly. Baking soda and cream of tartar must be evenly distributed; if they are not, some spots react unevenly, leaving bitter patches or uneven rising in the finished 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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