Title: Baking Powder, Making our Own
Categories: Mix
Yield: 1 Servings
Cook's Illustrated 5/6/93
1 ts Baking soda -- (an
Alkaline)
2 ts Cream of tartar -- (an
Acid)
For each tablespoon of
Baking powder called for
Unlike baking soda, which keeps forever, baking powder begins to react and
lose its potency the instant you open the can and expose the contents to
humidity in the air. For maximum leavening power, I recommend buying baking
powder in the smallest can available, dating the can when opened, and
discarding the contents after three months. The alternative, uncommon but
hardly daunting, is to make your own baking powder. Simply combine one
teaspoon of baking soda (an alkaline) and two teaspoons of cream of tartar
(an acid) for each tablespoon of baking powder called for. This
substitution works very well for biscuits.
