Home-made Baking Powder
Ingredients
Directions
Make the baking powder
Sift all ingredients together in a flour sifter at least 10 times.
Store and use
Store in a tight can.
Use as you would store-bought baking powder.
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
- Cream of tartar
- Provides the acid that reacts with baking soda to produce carbon dioxide for rising.
- Baking soda
- Supplies the alkaline base that reacts with the acid to release gas, leavening baked goods.
- Cornstarch
- Absorbs moisture and keeps the powder dry so the acid and base do not react early in storage.
The step that matters
Sifting thoroughly. Sifting at least 10 times blends the three powders evenly. Uneven mixing can leave pockets of acid or base, 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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