Baking powder that's been on the shelf too long may not provide the expected leavening and I find it can impart a bitter taste to baked goods, as if the cream of tartar in the mixture can no longer stand up to the baking soda.
On top of the opportunity to degrade over time, baking powder comes in can sizes that are hard to use up within six-nine months if you are not a frequent baker. When you make baking powder yourself, you can make smaller batches and get the benefits of cooking from scratch with really fresh ingredients.
The recipe is simple:
2 parts baking soda
1 part cream of tartar
1 part corn starch
Mix well and store in an airtight container. I like to use a small sifter or strainer to really mix the ingredients together. For my baking needs, I might use these quantities to yield enough for the season:
Holiday Quantity Baking Powder
2 tablespoons baking soda
1 tablespoons cream of tartar
1 tablespoons corn starch
When I mix baking powder into flour, I sift it through a small strainer to keep any clumping at bay.
Happy baking!
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