“Making Baking Powder”
Before we jump into making baking powder, its important to know a litte about baking powder like what it is, how its used and of course making baking powder if you’re out of it.
Baking Powder – Another chemical leavener, it is a mix of Baking soda, an acidic salt and some cornstarch to keep everything separated until the liquid is added (so when we are making baking powder we just combine these things) Baking powder creates carbon dioxide when it is mixed with liquid and heat. You will see a single acting and a double acting baking powder. Single acting baking powders start to create carbon dioxide when liquid is added to it, double acting will do the same, but the majority of the carbon dioxide production will begin when heat is added to it. Since single acting is similar to how baking soda works, you will primarily find double acting baking powder in the stores. A popular brand is Rumsford Baking Powder, named after the man who created it. As a general rule you will only use about 1 teaspoon of baking soda for 1 cup of flour in your recipes.
Buying, Storing, Testing – When buying baking powder look for the box with the latest possible expiration date. Store it in an airtight container in a cupboard away from light, moisture and heat. It will only last about 6 months from the time it is opened. Wondering if your baking powder is still good? Take about a ½ cup of very hot water and add just a little vinegar (about a ¼ teaspoon) and then add some of the baking powder. If the baking powder is still good the water will bubble, if it’s not, it won’t. (Advantage to making baking powder – By making baking powder you will know its good and won’t have to test it.)
Out of Baking Powder? (Making Baking Powder) Combine 1 tablespoon of Baking Soda, 2 tablespoons of Cream of Tartar, 1 tablespoon of Cornstarch and stir until thoroughly mixed.
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There you have the first timers guide to making baking powder.
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