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Baking powder

03 Nov 2009
 

Baking powder contains bicarbonate of soda and tartaric acid with a dried starch or flour to absorb any moisture during storage. It has a limited shelf life. To make your own: combine 15ml/1tbsp bicarbonate of soda with 30ml/2tbsp cream of tartar. Measure carefully as too much or too little can upset a recipe's balance.

Use: A raising agent used in cakes, biscuits and breads. When mixed with liquid, baking powder releases carbon dioxide gas bubbles that cause a bread or cake to rise.

 

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