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Dessert

Pure Baking Powder

A homemade baking powder made from cream of tartar, bicarbonate of soda, and flour or corn starch.

From an old cookbook · modernised transcription
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Why it works: Cream and flour are a kitchen classic. They rank in the top 20% of all ingredient pairs, and cooks put them together in 30,481 recipes. Both carry acetaldehyde, which smells pungent, ethereal. The science ↓

Pure Baking Powder

Ingredients

Directions

  1. Sift the cream of tartar, bicarbonate of soda, and flour or corn starch thoroughly several times.

  2. Store the mixture in a dry place.

Recipe from a historical cookbook (Internet Archive).

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.

  1. Cream + flourtop 20% of all pairs
    Smell alikemoderate
    Cooked together30,481 recipes

    Shared aroma: acetaldehyde (pungent, ethereal).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Cream of tartar
Provides acidity that reacts with the bicarbonate of soda to release carbon dioxide for rising.
Bicarbonate of soda
Supplies the base that reacts with the acid to release carbon dioxide gas for rising.
Flour or corn starch
Absorbs moisture and keeps the powder dry, separating the acid and base until use.

The step that matters

Sift thoroughly several times. Sifting evenly distributes the acid, base and starch, so the powder reacts uniformly and leavens batters consistently rather than in uneven pockets.

“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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