Store your homemade baking powder in an air-tight container to maintain its efficacy.Ĭream of tartar doesn’t go bad, but both baking soda and baking powder lose their potency over time. To make one cup of baking powder, combine: Since this baking powder won’t rise a second time, when it comes into contact with heat, like double-acting baking powder does, getting a good rise comes down to getting your baked good into the oven before the carbon dioxide has a chance to escape the dough. Stir, until the dough or batter forms then, get your baked goods into the oven straight away. This chemical reaction produces a bunch of carbon dioxide bubbles, which is what makes your dough rise.įor the best results, measure all the other ingredients in your recipe into a mixing bowl. Into contact with the wet ingredients in your recipe. The acid (cream of tartar) and base (baking soda) react with each other, when they come This recipe makes single-acting baking powder, NOT the double-acting baking powder that you’re probably used to buying. If the recipe you’re working on calls for more or less than a tablespoon of baking powder, just stick to the ratio of one part baking soda to two parts cream of tartar to make the exact amount you need. It’ll absorb any moisture in the storage container, so your baking powder won’t clump, or activate before you’re ready to use it. Planning to store some, or all of baking powder that you made? Then, go ahead and add the cornstarch or arrowroot.
Simply stir the baking soda and cream of tartar together to make the equivalent of one tablespoon of baking powder. Ingredients:ġ teaspoon cornstarch or arrowroot (optional) What You Do: If you’re out of baking powder, or want more control over the ingredients, just follow this simple recipe to make your own homemade version.
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