To Make Baking Powder
Ingredients
Directions
Mix the ground rice, carbonate of soda, and tartaric acid very thoroughly.
Pass the mixture through a sieve.
Use 1 teaspoon of this baking powder for every pound 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
- Carbonate of soda
- Supplies the carbon dioxide gas that makes baked goods rise when it reacts with an acid.
- Tartaric acid
- Reacts with the carbonate of soda to release gas, giving lift and a slightly tangy flavour.
- Ground rice
- Acts as an inert filler that keeps the powder dry and spreads the reactants evenly.
The step that matters
Mix the ingredients very thoroughly. Carbonate of soda and tartaric acid must be evenly distributed so that gas is released uniformly through the dough. Uneven mixing leaves pockets of acid or alkali, causing patchy rising and bitter or sour spots.
“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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