Originally Posted by Taedareth
Ah! Thanks for setting me straight on that
Sally Fallon's recipe for baking powder calls for some weird ingredient that must be purchased from a chemist. Do you guys recommend using her recipe or the 50/50 baking soda/cream of tartar one? For general use, I mean; not the donut recipe.
I still use commercial baking powder
(non aluminum of course)
If I were to make my own, I would use the recipe set forth in the Tightwad Gazette books. She suggests 2 parts cream of tartar and one part baking soda--you have to adjust for the volume difference. So, 1/2 tsp of cream of tartar plus 1/4 tsp baking soda is equivalent to 1tsp baking powder. This one doesn't do well mixed up in advance.
Or, you can do 2 parts arrowroot, 2 parts cream of tartar and 1 part baking soda and the volumes are equivalent.
Sally recommends the 2nd recipe above, but uses potassium bicarbonate instead of baking soda (which is sodium bicarb). She doesn't give a reason for subbing the potassium bicarb for sodium. I would use the sodium because it's available and cheap.