1/4 cup cream of tartar
2 tablespoons baking soda
Sift together 3x and store in a clean, dry tight-sealing jar at room temperature, out of direct sunight, for 4 weeks.
This may be used for any recipe that requires baking powder. I give it a blue ribbon.
*Also, I have used it only recently with a batch of biscuits and it was over 4 weeks old, still worked like a charm.
*Also, I have used it only recently with a batch of biscuits and it was over 4 weeks old, still worked like a charm.
3 comments:
Wow, very handy to know this. I would have never guessed I could make it myself.
Wonderful, Cathy! Thank you for sharing this! I knew there was a way to make baking powder, but I hadn't found a recipe yet. I'm getting low, so I will be making this soon!
Blessings!
Deborah
Thanks for sharing that. I've always wondered what was the addition in baking powder that made it special. Now I know, and next time I'll give it a try.
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