• Baking powder
Baking powder

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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.
 

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I only have bicarbonate of soda in my cupboard at the moment. Can i use that instead? in what proportions?

IramK44491 IramK44491 Posted 16 Oct 2011 5:05 PM