How to Make Baking Powder
Dec. 22nd, 2008 07:45 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
helwenGot this recipe from Frugal Living
How to Make Baking Powder
Prep Time: 2 minutes
Ingredients:
* 1 teaspoon baking soda
* 2 teaspoons cream of tartar
* 1 teaspoon corn starch (optional)
Preparation:
Mix the baking soda and cream of tartar together until well combined. Use immediately.
Yield: One tablespoon of baking powder.
To store baking powder: Add a teaspoon of corn starch to the mixture, and stir. This will absorb any moisture from the air, and prevent the baking powder from reacting before you need it. Store in an air-tight container.
Did You Know? Most commercially-produced baking powder contains aluminum--sodium aluminum sulfate to be exact. Make your own baking powder, and keep your baked goods aluminum-free.
*** Seems like a bit of a bother to make the ingredients for your ingredients until you get to the "did you know" bit. A little aluminium once in a while is all right, but not good to have regularly -- I'm kind of glad I don't eat commercially-made baked goods all the time...
Frugal Living's a pretty cool site. I don't have a use for everything there of course, but some of it's quite useful and they have lots of ideas on ways to save money.
How to Make Baking Powder
Prep Time: 2 minutes
Ingredients:
* 1 teaspoon baking soda
* 2 teaspoons cream of tartar
* 1 teaspoon corn starch (optional)
Preparation:
Mix the baking soda and cream of tartar together until well combined. Use immediately.
Yield: One tablespoon of baking powder.
To store baking powder: Add a teaspoon of corn starch to the mixture, and stir. This will absorb any moisture from the air, and prevent the baking powder from reacting before you need it. Store in an air-tight container.
Did You Know? Most commercially-produced baking powder contains aluminum--sodium aluminum sulfate to be exact. Make your own baking powder, and keep your baked goods aluminum-free.
*** Seems like a bit of a bother to make the ingredients for your ingredients until you get to the "did you know" bit. A little aluminium once in a while is all right, but not good to have regularly -- I'm kind of glad I don't eat commercially-made baked goods all the time...
Frugal Living's a pretty cool site. I don't have a use for everything there of course, but some of it's quite useful and they have lots of ideas on ways to save money.
