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You never need to buy baking powder again. It’s just baking soda and cream of tartar.
Автор: Rob Benson
Загружено: 2025-08-20
Просмотров: 2270601
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Store-bought baking powder loses strength in 3–6 months once opened, even faster in humid climates.
Cornstarch can be added as a buffer to absorb moisture and keep the mix stable, but it’s optional. It also stores indefinitely if kept dry.
At home you can make it fresh: one part baking soda to two parts cream of tartar. They react when wet and give you the rise you need for bread, biscuits, pancakes, and quickbreads.
We’ve used this method for years in our bakery. No fillers, no loss of potency, and long-term reliable ingredients you should be stocking.
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