Recipe - Homemade Baking Powder (Single Acting)

2 Measure cream of tarter
1 Measure baking soda

Mix together and use immediately. If you want to mix ahead of time and
store no longer than one month, add 1 measure cornstarch

Note: I use teaspoons for measure amount, but it really depends on how
much you need. The cornstarch will help keep the other ingredients from
absorbing moisture (this is what is used in manufactured baking powder). If
you have a recipe that calls for double acting baking powder, just use
twice the amount.

Oh, one more thing, to check and see if the baking powder in your pantry is
still active, stir 1 teaspoon into onethird cup hot water. There should be
immediate vigorous bubbling. If no bubbling or bubbling is sporadic, the
baking powder is past its prime.

Homemade baking powder starts to fizz and release carbon dioxide the minute
it is added to liquid, it is very important that the oven be preheated and
baking pans be ready before mixing batter. Mix quickly and put in oven
right away.

Posted by Redcz@aol.com to the Fatfree Digest [Volume 13 Issue 2] Dec. 2,
1994

FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with
permission. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using
MMCONV.

1.80á

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip