Baking powder is generally just baking soda mixed with an acid, and a number of kitchen acids may be mixed with baking soda to simulate commercial blends of baking powder.
Vinegar (dilute acetic acid), especially white vinegar, is also a common acidifier in baking; for example, many heirloom chocolate cake recipes call for a tablespoon or two of vinegar.
Where a recipe already uses buttermilk or yoghurt, baking soda can be used without cream of tartar (or with less).
Alternatively, lemon juice can be substituted for some of the liquid in the recipe, to provide the required acidity to activate the baking soda.
In China, a small amount of powdered coal is sometimes added to baking soda to simulate baking powder.
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Calumet Baking Powder, 7 Oz
by KraftHeinz
Calumet Baking Powder is a leavening agent that consists of a combination of baking soda, cream of tartar, and a moisture absorber.
Has the action of yeast but it acts much more quickly.
2.5 lbs Packaged in sealed / resealable Bag
Double-acting baking powder reacts to liquid and heat in two stages. The first reaction takes place when you add the baking powder to the batter and it is moistened. The second reaction takes place when the batter is placed in the oven.
A quality product brought to you by Medley Hills Farm.
No aluminum ingredients.
Double-acting