baking powder

[still survieving]

i don't know if this has been posted or not but

 

You can make your own baking powder:

Combine 2 parts cream of tartar with 1 part baking soda and 1 part cornstarch. So for 1 teaspoon of baking powder, combine ½ teaspoon cream of tartar + ¼ teaspoon baking soda + ¼ teaspoon cornstarch. Store baking powder at room temperature in a cool, dry place.

Baking powder can lose its leavening power if it's too old. You can test the activity of your baking powder by pouring 4 to 5 tablespoons of boiling water over 1½ teaspoons of baking powder. If it is still fresh, it will bubble with vigor. If not, you'll only see a few bubbles form.

 

[westbrook]

snagging this for the cookbook thanks

[Ambergris]

Did you know they used to get cream of tartar by scraping the outsides of wine barrels?

[Violet]

When I need some baking powder I am going to make some. I would think you could freeze it to keep it fresh.

[CrabGrassAcres]

Cream of tarter, baking soda and cornstarch have indefinite shelf lives if stored properly. Baking powder will go flat fairly quickly.

 

I generally use baking soda with vinegar or buttermilk or lemon juice for baking. I don't keep baking powder on hand.

[MrsClaus]

Trish,

 

You posted "I generally use baking soda with vinegar or buttermilk or lemon juice for baking. I don't keep baking powder on hand."

 

I've never heard of doing this. Could you explain or give a recipe example so I can better understand this?

 

Thanks.

 

Lisa

[Spider]

Thanks for the tip. Yesterday I made biscuits and found my baking powder was beyond its date. I'm glad to know that the ingredients to make it have indefinite shelf life. I think I'll store those instead.

[Cat]

Spider, I've used baking powder WELL beyond its shelf date with no loss of rising action.

 

But it's still good to know we can make it!

 

 

[CrabGrassAcres]

If a recipe calls for 2 tsp of baking powder I use 1/2 tsp baking soda and substitute buttermilk for the milk in the recipe. If I don't have buttermilk I use regular milk and add 1 tablespoon of vinegar or lemon juice per cup of milk.

[Spider]

Yeah, I went ahead and used it and the biscuits were as normal, but if the other ingredients don't have an expiration date, I still think I'll store them instead of replacing the baking powder.

[Snowmom]

 

Violet, you can freeze baking powder, I have some in my freezer, and when I need it, I have it. I try to get it up before I need it so it can be at room temp when I do need it. But, I've had it for some time and it works great.

 

[Violet]

I am going to make some and freeze it, then. Thanks, Snowmom for letting me know it keeps fine.