---------- Recipe via Meal-Master (tm) v8.05

      Title: Baking Powder, Making our Own
 Categories: Mix
      Yield: 1 Servings

           Cook's Illustrated 5/6/93
      1 ts Baking soda -- (an
           Alkaline)
      2 ts Cream of tartar -- (an
           Acid)
           For each tablespoon of
           Baking powder called for

  Unlike baking soda, which keeps forever, baking powder begins to react and
  lose its potency the instant you open the can and expose the contents to
  humidity in the air. For maximum leavening power, I recommend buying baking
  powder in the smallest can available, dating the can when opened, and
  discarding the contents after three months. The alternative, uncommon but
  hardly daunting, is to make your own baking powder. Simply combine one
  teaspoon of baking soda (an alkaline) and two teaspoons of cream of tartar
  (an acid) for each tablespoon of baking powder called for. This
  substitution works very well for biscuits.

  Recipe By     :

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