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Baking powder
Commercially produced baking powder is a mix of bicarbonate of soda, tartaric acid, and a few other acids plus starch to keep it shelf-stable and dry. It is important to measure baking powder carefully for recipes, otherwise you may upset the balance.
Keep to hand for thick American-style pancakes or drop scones, scone making, and quick breads such as soda bread. It is indispensable when baking with unusual flours, helping give lift to cakes made from cornmeal, buckwheat flour and millet flour.
Keep in a plastic tub or jar in a cool dry cupboard and follow the manufacturer's use-by date.
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