baking powder questions

[bglewis]

I found a recipe for homemade baking powder as follows:

1 lb soda
1 1/2 lb cream of tartar
1/4 lb cornstarch

The recipe says this is "double the strength of any on the market"

Would this be true? If so, should I use half as much?

bglewis

 

[Andy M.]

The ingredients sound right. I would GUESS this is a slightly stronger mixture than commercial baking powder. As a rule of thumb, baking powder is 1/4 the potency of baking soda, suggesting that soda is about 1/4 of the mixture that is baking powder. Your recipe has the soda at about 36% by weight, making it a little more potent but not twice the strength.

If you want to use this recipe, I suggest a side by side comparison test.

 

[thymeless]

the recipe posted is a single acting 'baking powder'.

They work, very quickly too. Soaetimes too quickly.

I find a commercial baking powder more reliable and consistent.

 

[Andy M.]

You are correct.

The single-acting begins producing gases as soon as it gets wet. You have to work fast to get the item mixed and into the oven.

Double-acting baking powder activates when it gets wet and again when heat is applied. However, it requires additional ingredients to accomplish this.