How To Make Your Own Baking Powder

While I am a firm believer in buying baking ingredients in bulk to save money even I run out of things from time to time. My family is currently obsessed with fluffy southern-style biscuits and we ran out of baking powder during the winter weather that hit us this week. The good news is that baking soda can be mixed up using some common ingredients you have in your cabinet at home.

So while I added baking powder to my Sam’s Club list I also whipped up a batch at home to get us through the snowstorm and deep freeze cold weather.

What you need to make your own baking powder

You can make baking powder from two simple ingredients you already have in your cabinet.

:: 1 part baking soda (bicarbonate of soda)

:: 2 parts cream of tartar

How to make your own baking powder

Measure Ingredients: Decide on the quantity of baking powder you need and measure accordingly. For example, if you need 1 tablespoon of baking powder, you’ll use 1/3 tablespoon (or roughly 1 teaspoon) of baking soda and 2/3 tablespoon (or roughly 2 teaspoons) of cream of tartar.

Combine: In a bowl, combine the measured baking soda and cream of tartar.

Mix Thoroughly: Use a whisk or a spoon to mix the ingredients thoroughly. Make sure they are well incorporated.

How to store baking powder

Once mixed, your homemade baking powder is ready to use. If you have leftover homemade baking powder, store it in an airtight container in a cool, dry place.

Using your homemade baking powder

Use as Regular Baking Powder: Substitute your homemade baking powder in recipes that call for commercial baking powder. Keep in mind that homemade baking powder does not contain any added stabilizers, so it’s best to use it immediately for optimal results.

Note: It’s important to use the homemade baking powder immediately after making it, as the reaction between the baking soda and cream of tartar begins as soon as they are mixed if any moisture is introduced such as humidity from the air. If stored for a long time, the effectiveness of the baking powder may decrease.

How to test if your baking powder is still good

Testing the effectiveness of baking powder is crucial for successful baking, as it plays a key role in leavening your baked goods. Here’s a simple test to check if your baking powder is still good:

Visual Inspection: Start by examining the appearance of your baking powder. Fresh baking powder should have a powdery and fine texture. If you notice any clumps, discoloration, or a change in texture, it may be an indication that it has absorbed moisture and could be less effective.

Smell Test: Take a whiff of the baking powder. Fresh baking powder should be virtually odorless. If it has an off or unpleasant smell, it might be a sign that it has gone bad.

Dissolving Test: Place a small amount (about 1/2 teaspoon) of baking powder in a bowl and add hot water. Fresh baking powder should produce immediate fizzing and bubbling. If there is no reaction or a very minimal one, it’s an indication that the baking powder has lost its potency.

Reaction Explanation:

Baking powder contains an acid (usually cream of tartar) and a base (usually baking soda). When combined with liquid, these components react to produce carbon dioxide gas, which causes the leavening action in baking. If the reaction is weak or absent, the baking powder may not be effective.

Perform a Double-Check: To double-check your results, you can perform the same test with a fresh batch of store-bought baking powder. This will give you a comparison and help confirm whether your current batch is still good.

If your baking powder fails any of these tests, it’s advisable to replace it with a fresh supply. Using expired or ineffective baking powder can result in baked goods that do not rise properly and may have an off taste. Keeping your baking ingredients fresh ensures the best outcome for your culinary creations.

From now on you never have to worry if you run out of baking powder when you are cooking.

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