Baking Powdem
Ingredients
Directions
Make the baking powder
Pulverize tartaric acid, baking soda, and flour together until well mixed.
Store and use
Store the mixture in a tightly closed tin box or can to prevent evaporation.
Use about one-third more of this baking powder than you would of any other kind.
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 carbon dioxide for rising.
- Baking soda
- Supplies the alkaline base that reacts with the acid to produce gas for leavening.
- All-purpose flour
- Acts as a dry carrier that keeps the acid and base separate and evenly spread until use.
The step that matters
Storing the mixture airtight. Baking powder loses leavening strength when moisture or air reaches it, so a tightly closed container keeps the acid and base from reacting early and preserves rising power.
“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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