Application Guide

is commonly available, sold under the commercial name of Rumford, as
there is no bitter aftertaste. Ideally, use your open can of commercial baking
powder within 4 months for the best leavening power. Test for freshness by
placing a teaspoon in a small amount of hot water. If it is fresh, it will fizzle
rapidly.
Homemade Baking Powder
You can make your own single-acting baking powder. Combine 1 teaspoon
baking soda (the alkali) and 2 teaspoons cream of tartar (the acid) to substi-
tute for 1 tablespoon baking powder. This mixture must be made fresh each
time you use it, as it will not remain active if stored. I prefer the action of
this cream of tartar mixture over commercial brands of baking powder, as the
batters have a slightly finer texture.
Baking Soda
Bicarbonate of soda (baking soda) is used in addition to baking powder when
there are acid ingredients—such as buttermilk, yogurt, sour cream, citrus,
molasses, honey, maple syrup, vinegar, chocolate, and fruits—in the batter.
The combination of the two neutralizes the acid and forms the desired CO
2
.
For the best results, batters containing baking soda must be baked immedi-
ately after mixing and tend to be slightly more coarse crumbed (yet still de-
lightfully tender) than those using baking powder or a combination of the
two. Remember that if you substitute a liquid sweetener (such as molasses,
honey, or maple syrup) for the sugar in a recipe, the batter will become acid,
so you must have some baking soda in the recipe. Recipes using only baking
powder are usually nut or whole-grain quick breads that contain regular milk
for the liquid. Store your box of baking soda in a cool, dry place, as it tends
to absorb moisture from the air and can clump.
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