Homemade Baking Powder
Contributors
Cookbook
The Gift of Southern Cooking: Recipes and Revelations from Two Great Southern Cooks
Published by Knopf
Distressed by the chemical additives and aftertaste of commercial “double-acting” powders, Miss Lewis years ago started making her own baking powder—a traditional mixture of cream of tartar and baking soda. When I first used her formula (from her books, before we met), I couldn’t really taste any difference. Soon, though, I realized that muffins and quick breads made with aluminum-sulfate–based powders left a metallic “tingle” on my tongue. Today, I make up a batch of this powder every week for use at the restaurant and bring a jar home for Miss Lewis. We recommend it for all the recipes here. If necessary, you can substitute commercial baking powder in equal amounts.
CostInexpensive
Total Timeunder 15 minutes
Make Ahead RecipeYes
Kid FriendlyYes
One Pot MealYes
Five Ingredients or LessYes
Ingredients
- ¼ cup cream of tartar
- 2 tablespoons baking soda
Instructions
-
Sift all of the ingredients together 3 times, and transfer to a clean, tight-sealing jar. Store at room temperature, away from sunlight, for up to 6 weeks.
2003 Edna Lewis and Scott Peacock
