Why would you make your own baking powder? "Because it tastes better," says Chef Peacock. By making your own, you're avoiding the chemicals and preservatives that go into commercial baking powder. Peacock has been making baking powder for almost 20 years, since legendary southern cook (and Peacock's dear friend) Edna Lewis turned him on to the homemade stuff.
Test-kitchen tip:
Homemade Baking Powder may clump after it has been stored, so be sure to resift before using. Use in the same proportions as commercial baking powder.
Recipe information
Yield
Makes about 1/3 cup
Ingredients
1/4 cup of cream of tartar
2 tablespoons baking soda
Preparation
Step 1
Sift 1/4 cup cream of tartar and 2 tablespoons baking soda through fine strainer 3 times into small bowl.
Do Ahead
Step 2
Can be made 4 weeks ahead. Store airtight at room temperature.
