Baking Powder
Ingredients
Directions
Powder and sift the starch, baking soda, and tartaric acid several times.
Store the mixture in an airtight container to keep it fresh.
Use this homemade baking powder as a reliable substitute in recipes.
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
- Supplies the alkaline base that reacts with the acid to release gas and make baked goods rise.
- Tartaric acid
- Acid that reacts with the baking soda when moistened and wet batter, producing the lift.
- Starch
- Keeps the mixture dry and separates the soda and acid so they do not react early.
The step that matters
Store the mixture in an airtight container. Moisture lets the acid and baking soda react before baking, using up their gas-producing power. A sealed container keeps the powder dry so it still rises when 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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