Yield: 1 Servings
|\N \N||Cook's Illustrated 5/6/93|
|1 teaspoon||Baking soda -- (an|
|2 teaspoons||Cream of tartar -- (an|
|\N \N||For each tablespoon of|
|\N \N||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.
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