How to make baking powder! Things we no longer buy.
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- เผยแพร่เมื่อ 5 ก.ย. 2024
- Make your own baking powder. Aluminum free and you most likely have all the ingredients already.
1 Tablespoon baking soda
2 Tablespoon cream of tartar
I do large batches and it lasts long term.
Hope you make and enjoy this recipe.
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Thanks for watching,
Shawn and Ali
Little Hill Homestead
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Old Master Bakers trick. Each time you grab your Baking Powder container...shake the contents well because the two compounds are of differing 'weight' and can 'settle' in the container.
Good to know
Thank you for the info
Thanks, I was wondering why it tasted so stong
Excellent advise! Thank you!!
Cream of tartar is a white powder made from tartaric acid, which is a natural substance found in grapes. Grapes are the main source of tartaric acid, which gives wine its structure and tang. As wine ages, tartaric acid mixes with other substances to form crystalline sediments called tartrates. When tartaric acid is half neutralized with potassium hydroxide, cream of tartar is the result. Cream of tartar is also known as potassium bitartrate.
I love how knowledgeable my viewers are. Thanks for this!
Thank you for this info. I have a Sulphite/Sulfite allergy & am allergic to grapes & this helps weed out a lot of foods & products that were possible triggers for set aside testing.
@@lizlizardbreath1 You are most Welcome. May the Angels of Joy heal you whole. Surrounding you in Divine Unconditional love, so you can enjoy eating once again. Happy Up.
@@LittleHillHomesteadGaits usually reaped from the white residue from wine vats/barrels.
Yep I looked it up too, as I don't use it very much either but it is on my shelf. I also found out that most of the brands of baking powder I looked up are charging an unreasonable amount of money for it
When you know a home cooking video is worth watching - the Cook looks like she lives in her kitchen and didn't just step in off the sound stage. Also, the cook is giving simple, common-sense recipes or tips and tricks that actually save time and money and can be understood by the simplest viewer!! I now have a new fave to add to the list!
Thank you! I always know you can trust a cook when they aren’t 100 lbs 😂 no really, thank you for your kind comments.
That is GOD sending a little blessing to us all 🙏
According to Dr. Barbara O’Neill, natural path cream of Tartar can be used to heal a few things one in particular a UTI. She recommends 1/4 teaspoon of cream of tartar to 1/4 cup of water mix drink once a day for seven days. UTI gone and it really actually did work on my granddaughter.
Thank you! I just happen to have a UTI right now. Ugh.
Vitamin C as well. I get stubborn ones I take D-manose and garlic. O will chew a garlic clove daily for seven days or chop it. I also along with the above mention will take Oregano oil pills one in the morning one at night for seven day ten if it is stubborn. Works every time. Baking soda as well sometimes. Dr. gave my daughter vitamin c tablet to keep her at bay. Terrific German Dr.
@@33raineycat41 Vitamin C as well. I get stubborn ones I take D-manose and garlic. O will chew a garlic clove daily for seven days or chop it. I also along with the above mention will take Oregano oil pills one in the morning one at night for seven day ten if it is stubborn. Works every time. Baking soda as well sometimes. Dr. gave my daughter vitamin c tablet to keep her at bay
Cranberry pills keep your bladder slick so bacteria does not stick keeping UTI away my nurse told me and it is true at least in my case. I used to get three to four a year.
Wow, that is one remedy I never heard of. & wish i knew back when I was young and no health insurance for trips to the Dr and expensive prescriptions. Cranberry juice was supposed to be good for clearing a UTI, but not always effective.
I love barbara oneill!
I have been making my own baking powder for years: 4 Tablespoons Arrowroot Powder, 4 Tablespoons Cream of tarter, 2 Tablespoons Baking Soda. It works great.
Thanks for sharing! I'll try it!
What is the purpose of Arrowroot powder in this? Just curious; want to make this.
I make a lot of herbal stuff. I bought arrowroot for makeup. Granddaughter didn't like it. So I wondered what to do with it. I use baking soda often.
@@kmbevan664 This recipe came to me a long time ago and I am not totally sure about how the Arrowroot powder fits in, although I would suspect it takes the place of the cornstarch mentioned in the Little Hill Homestead recipe. I have also used Arrowroot as an egg substitute for baked goods, in the past (when I was not eating eggs).
@@leslieweeks9279 You can see the comment below @kmbevan664 to see how I have used Arrowroot powder in the past. It can also help thicken things. All I know is that the baking powder I make using this and Cream of Tarter, along with the Baking Soda, works like expected.
Cream of tartar is a great LAXATIVE! add a level tsp to juice or water, stir and drink. It is also very high in potassium so good for muscle cramping. Better than bananas. I regularly take it every 3rd day .
Good to know
What a great tip! Thank you for sharing 😊
Just FYI, cream of tartar is very expensive for the tiny box you get. At least here in Canada it is
It is also very expensive in the USA. Maybe they are doing this to avoid aluminum in baking powder? It can't be to save cash.
The man who created Royal Baking Powder was from NY, a child of Dutch immigrants. He became fabulously wealthy because of it.
Thanks for the recipe!
Cornstarch is added to keep the 2 initial ingredients dry. Baking soda becomes inactive if it picks up moisture.
Good to know!
So how much cornstarch would you add?
@@catritz One lady i saw on TH-cam said 2 parts creme of Tartar, 1 part Baking soda, and 1 part corn starch... Mix and use the standard measure for the recipe even with the corn starch in there. A commenter suggested a way to remember the proportions was that Tartar has two T's; and Soda and Starch each have one S. So, 2 Tartar, 1 soda, 1 starch.
I was thinking it would be simple to mix it as needed, like 1 teaspoon of cream of tartar and 1/2 teaspoon of baking soda.
@@janicehicks2246thank you
You can use cream of tartar for laundry stains. I soak the problem garment in teaspoon of tartar and warm water. Used it on my white nursing uniform years ago and voila clean and no grey stain on the pocket.
Great tip!
Wow! That's great to know! Thanks!
Great tip.
Do you know how to make it sodium free? Or if can use Ener-G sodium free baking soda to make sodium free baking soda?? 🙏🏻
My mother buys Cream of Tartar for burnt pots and pans. Put a little water over the burnt place and sprinle cream of tartar over it. Then wait about 30 minutes. Scrub and it usually is remived fast.
Yep. My Mom did that, too.
Does it work on baking sheets that are stained brown?
Cream of Tartar plus Fresh milk is substitute for Buttermilk often used by my mother in Irish Brown Soda Bread. (Provides the acid to activate the Bread Soda)
Thanks great tip.
Thanks for that tid bit. That is one of my favorite breads to make. Now I know I can still make it if I’m low on or out of buttermilk.
Do you know what the ratio is?
Can you give ratios please
My mom, 90 now, actually did this all the time. She knew most things you could “make yourself”. My mom was a very frugal woman. My neighbor is forever asking me to make her butter. I have told her a thousand times that se can make it herself with very little effort.
Your mom sounds like my type of gal.
With Ultra- Pasteurized cream now days, it is very hard to make butter. the stuff won’t release the butterfat. no mattee how hard you churn or whip it..Check the label on cream. The ultra stuff is great because it keeps a long long time in refrigerator.And when whipped and sweetend it keeps its shape and does not separate , will keep for days in refrig.. I worked in a hospital kitchen in high school, the cooks would make whipped cream and freeze individual spoonsfull/dollips. . ready ahead of time for topping a serving of dessert. .
@@prarieborn6458 my butter comes out fine, so I’m not sure what you are talking about.
Awesome!!! Brilliant lady, straightforward and no going around in circles! Thank you!!! ❤❤❤😂😊
awesome 🤩
Hey did y’all know how to check if your baking soda or baking powder is active? Put a small amount in some water. It should fizz.
Thanks for the info!
I never knew that! Thanks!
First of all, I learned an awesome new trick from the video, but I have also learned a bunch of cool tips from the comments! Thanks.🙂
So why buy?? This is not only stupid easy but it’s less expensive than the honkin’ price they charge for baking powder !
Thanks Ali! You are the bomb-digity! ❤
Right!?! I guess they “taught” us that baking powder is somehow something we have to buy. The more you look into recipes you realize this isn’t the case. I’m happy to share and so glad you enjoyed. Thanks!
@@LittleHillHomesteadGa not only did I enjoy this video but all the videos you make. I love your goofy humor and you have a great personality! I love that you don’t edit out your mishaps to make a shorter video or “better quality” or whatever. Love love love when the fam joins and seeing your antics! 😂
Your quality is real like you’re an actual human doing life as you have it.
Keep bringing the real stuff! 💕💪🏼
@@katescaringcorner6765 Thank you! This means a ton to me. I put myself out there and it is nice to know you enjoy it. Thanks!
Love your presentation! And, your beautiful kitchen! Thanks so much for sharing your smarts!🎉❤
People buy those McCormick disposable salt and pepper grinders with a half ounce or perhaps two ounces of peppercorns for about $7 to $10 a pop, When you can buy a pepper mill for about $5 and a pound of peppercorns (sixteen ounces, or about eight McCormick bottles) for less than $20.
Wow, Your Channel has never come into my feed before. New viewer, loved this hack, never heard of it before. (And I’ve watched a lot of baking shows). Thank you. Subscribed! 🎉
Welcome aboard!
A bit cream of tartar when you are whipping egg whites keeps it stiff.
I always forget this one! I was whipping egg whites the other day thinking - there's something you're supposed to add to these to help stiffen them. But could not remember.
I ran straight to the comments
Rumford is now owned by Clabber Girl (the company that owns them). I, too, use an aluminum free baking powder. Thank you for sharing this recipe.
Thanks for the info!
Thank you for this! We are empty nesters and don't use a whole container of baking powder in a year-so now I can make it as I go!
It's best not to make "baking powder" but to keep the Tartaric Acid powder and the Sodium Bicarbonate called Bicarbonate of Soda or Baking Soda (in the USA) seperate and just throw them into the recipe last before you add any liquids. Then they are most affective. Adding an acid and a base is what makes the bubbles. Mixing it before and it deteriorates over time as it is exposed to humidity as the acid and the base neutralize one another with humidity.
I put a tsp of cream of tartare in my pressure canner. It makes cleanup super easy.
Interesting! I usually add vinegar but I’ll try that.
You can use it to get burned or stuck food out of the bottom of a pot by putting some in and boiling the water 😊
@@LittleHillHomesteadGa you will like cream of tartar much better than vinegar. Vinegar can be so corrosive.
I've been using baking soda to clean sticky off my pots and pans, even dump some into sink drain to cut grease etc
Clabber Girl DEF has CORNSTARCH in it! In fact it’s listed first so has more cornstarch than anything else! So by not putting it in, you are likely using too much if you are subbing one for one.
I think it also has 2 acids listed. My thought would be to use 2T of the cr of tartar (to sub for the 2 acids), 1 T cornstarch, and 1 T baking soda. Then you could likely use it as a 1 to 1 sub for the commercial brand.
I’ve been using it for months with great results. I plan to try a batch with cornstarch soon to see if it changes my results. I’ll post it once I use it a bit and see.
I had no idea this could be so easy. Thank you for sharing this brilliant recipe!
I had the light bulb going off experience during the pandemic when I could not get a lot of basics in my very remote location. Had to do without or concoct it from what I had. I knew most things could be made, but some things I assumed needed special equipment. Biggest discovery was how to make sprinkles for decorating. Wow is that easy. A tiny bit of those, including the chocolate ones, cost an absolute fortune here.
@@islandgal500
Please share how chocolate sprinkles are made. I love homemade ideas & this would be great to know about ❣🥰 Thank you❣
@@robynm7221
sprinkles, choco chips, confetti, colored sprinkles... and so much more on the channel name MyLockDownRasoi
@@robynm7221 ask me if you don't know how to click on a channel icon and then videos to access all of the choices of over 300 videos.
Woman, you don’t know what you have just done for me. Thank you for sharing ❤❤
Ha ha, I love that you called me woman. Made me laugh. Glad to help.
Girl ❤ I’m liking this! It’s late but I’m having trouble tuning you off for the evening. Great content!!♥️
Yay! Thank you! So glad you are here.
Mix cream of tartar and water into a paste and use it to remove cutlery marks off your plates, bowls and cups. 😊
I make mine all the time only i use a starch too, im using potato starch now, corn is probably gmo
Thanks a million baby girl! It's truly make your own when you can time.
You are so welcome!
Great info and thanks for the video! I think I'll not pre-mix them. It would be just as easy for me to spoon out one spoon of the baking soda and two of the tartar into the bread machine mix at the time of making the bread or cake. I have tried to avoid all aluminum ingredients for more than twenty years. I have NO aluminum pans in my kitchen, only U.S.-made cast iron from Lodge. Same with tuna, as much as I liked it, I cut it out completely. Don't want ANY mercury, in any amount.
I really like this because it's a way to use ingredients that often don't get used in full before you have to toss them (because they've been sitting for years).
I've only ever used cream of tartar for eggs in my macaroni and cheese and tartar sauce once I think ❤
Watching this reminded me of a scripture (unless it is said elsewhere in the New Testament):
"But you, Daniel, shut up the words and seal the book, until the time of the end. Many shall run to and fro, and knowledge shall increase."
Knowledge certainly has increased!
And the time of the end is near.
Thank you for the video!
I was wondering what Baking Powder was (when Baking Soda seems to do the same thing, as far as I can tell).
Great Channel!
🙂❤
Love that!
I've only recently started making baking powder. It works just as good as store bought and it's so quick and easy to make. I love to DIY things I use.
Thanks for this recipe!🌺 baking powder prices went through the roof during covid and never went down just like everything else. I wonder why some baking recipes call for baking powder and baking soda. Interesting😊
I sometimes felt it was backup so that the recipe would still work if one of those two lost its oomph.
Baking soda requires some type of acid in the mix in order to react. The cream of tartar supplies the missing acid for mixes that do not have any.
because the ratio between dry and wet ingredients needs to be a certain set range, and adding the slightly necessary amount of acid from the cream of tartar is enough that it doesn't need a super large amount of dry ingredients to make a cohesive batter. Along with baking soda in the recipe (i.e., baking soda AND baking powder in the same recipe), this provides the baked goods the amount of rise to get a desired crumb. you see it a lot in baked goods that rise with chemical reagents that have very weak acid-forming ingredients. If something has high-acidic forming in its ingredients (e.g., lots of chocolate, melted sugar/sugar (funnily, it's a wet ingredient, did you know that?)), etc.), you should only use baking SODA, whereas, things like buttermilk pancakes, you use baking POWDER (milk, even though it's almost pH neutral, it's base-forming, but adding just enough acid (lemon juice, white vinegar, etc.) makes it just a smidge acid-forming).
Also, did you know 2% milk is just a 1:1 (50%/50%) of whole milk to water?
1% milk is 50% of the 2% milk, and 50% water (that's 25% milk, 75% water, or 1 part milk : 3 parts water)!
let's see what else...
AH! Self-rising flour can be made as follows: for every 1 cup of self-rising flour,
- add 1 Tbsp baking powder to a dry measuring cup
- spoon AP (all-purpose) flour and level (the proper way to measure dry ingredients by volume (U.S. system) BTW) with the back edge of a knife or fork handle.
If you want grams for more accurate measuring, I can post that here too!
@@thewhiteninjamc The milk explanation is especially appreciated. I always suspected that and occasionally if I ran out of 1% or 2% but really wanted a small bowl of cereal or my recipe needed some milk, I'd mix some coffee cream (18% M.F.) with cold water as a substitute until I got the right taste. It is a little disheartening to know there is so much water in the 1%!
Good to know with our current government and food costing as much as it does you never know when things are gonna go sideways to a point where you may have to make this stuff at home. The more we know the better prepared we are. Thank you so much.
A change of government won't bring down food prices. Regardless of the political leaning of the country's president or prime minister, food prices have soared around the world. Globalization, the meg multinational conglomerates, outsourcing, rise in energy prices, and ongoing supply chain disruptions, are all factors in
Inflation in the USA is the lowest in the industrialized countries. Look outside the USA for a global context.
@@SuzanneU I could not agree less with you
Absolutely agree that you should know as much as you can.
Love how you reuse/relabel containers. ❤ I do the same & have for years. Especially spices/grated cheese. Buy bulk & use the container you still have. This is the first video of yours to come up in my feed. Definitely worth subscribing after seeing you recycle same. My kids knew as well, never what it says. Christmas gifts were wrapped that way just for the amusement as they got older in the end. (They are 44 & 46 years old now) We never get too old to learn new things! 😊
Love that! Welcome.
I use cream of tartar in sugar cookies. It helps make cookies be more fluffy. I love it
Potassium bitartrate, also known as potassium hydrogen tartrate, with formula KC₄H₅O₆, is a chemical compound with a number of uses. It is the potassium acid salt of tartaric acid. In cooking, it is known as cream of tartar. Wikipedia
thisis what cream of tartar and this is where it ocmes from. A byproduct of wine-making, cream of tartar is a dry, powder-like, acidic sediment that is left behind during fermentation. Although derived from the winemaking process, it's all thanks to grapes that cream of tartar exists. This is because they're a natural source of tartaric acid, which is its primary ingredient
I actually read the same thing after making the video. Such an odd way to use wine byproduct but I’m for it. Thanks for sharing this.
Thank you for posting this complete explanation about Cream of Tartar.
The brand of baking powder held by the video presenter is from my home town, one of the pioneer brands of baking powder, making the company that formulated it very successful. This, of course, produced a number of other competitive brands, leading to the “baking powder wars,” with absurd allegations flying around in the newspapers and other advertising of the day. Some makers went so far as to accuse others of being toxic. Sounds familiar…..
Thanks for the info!
I wanted to make my own salad dressings. My wife's favorite was Ranch, and I also enjoy Italian. Well, every recipe for both called for sugar. I never put it in, and now my wife cannot eat Ranch anywhere else. Mine is soooo good.
Well, I wanted to make the ranch, and one of the ingredients was Mayonnaise. Hmmm... So, I have an emulsion blender and now I make my own Mayo. The only thing left to make on my own is Mustard, so I'll be growing that! LOL I love growing all my own recipe ingredients. My next quest is growing my own oils. I am thinking Avocado Oil will be the best place to start, as i have 2 such trees growing, and Tucson frowns on planting new Olive trees, as the city believes them to be invasive.
That’s would be awesome to make you own oil but also time consuming. You will have to let me know how the mustard turns out.
@@LittleHillHomesteadGa I am ok with time consuming things, as long as it is not my time being consumed, right? For example, I dry my own herbs. It takes weeks for them to hang dry. That is time consuming, but they can hang there without me paying any real attention.
I assure you, if there is a way to press avocados in a way that uses gravity and time instead of my efforts in time, I will find it. And let you know all about it.
The mustard should be easier, as it is really just grinding up mustard seeds, or so I've heard. I'll be checking into it again to be sure.
@@busker153 a Great Value bottle of regular yellow mustard reads, in this order: "Vinegar, water, mustard seed, salt, turmeric, paprika". Turmeric is for yellow color and a slight buttery flavor, and paprika is a weak spice that adds a slight red tint (color again). Don't skip the salt! It makes all the difference in whether you actually taste the flavors!
Instead of paying around $4 for a tiny bottle of the Chinese hot mustard that dries up before I start craving egg rolls again, I found out that I can make my own. Just use ground mustard, add enough water to make a thick paste; then cover and turn upside down for about 15 to 30 minutes. If it runs down the side of the jar, you've added too much water, so stir in a little more mustard powder. Why turn the jar over? I can't remember 😂 I just know that it works and I don't have to pay that rip-off price!
Thank you for a recipe for that mysterious ingredient!
Wow. So appreciated. Thank you. Hugs 🤗🍁🇨🇦
You are very welcome and welcome!
Great idea! I love all these little hacks.
I believe the cornstarch is used if you plan on keeping it a long while, to avoid clumping. But you're right, you don't really need it.
Thanks
Cool idea, but, if you have baking soda, you dont need baking powder, both work almost the same, both work as a raising agent
Baking soda works only if you have something acidic that you’re adding in as well. Additionally it has its own distinct flavor.
The baking powder has its own acid source built in and also has a milder flavor.
They aren’t really a replacement for each other imho.
Sometimes recipes call for both, like for chocolate chip cookies, and that’s mostly so you get more lift for your dime, since most chocolate chip cookies don’t have a source of acid to activate just plain baking soda.
Likewise, you don’t need baking powder if you’re making buttermilk biscuits because the buttermilk is acidic enough to activate the baking soda on its own.
They do similar things, but they definitely have different uses.
Thank you very much for sharing this with us. I did not remember
the ratio to make my own baking soda. My mom told me that was 2 ingredients but i did forgot the mesurment.
I wil write it diwn in my recipe book so when i will need it i will available to do it myself. Thank you so much again you'r a lifesaver 😊
cream of tarter is derived from the residue at the bottom of wine barrels. i forgot what it is called but if u goggle cr. of tt. maybe it will say.
Tartar is actually a byproduct of wine making. We collect the crystals that form on the walls of the barrels used to ferment the wine. Then, they are refined until a white powder is obtained.
Cream of tartar is used as a stabilizer. It stabilizes beaten egg whites, for example for sponge cakes, meringues and soufflés. It is also used in confectionery to prevent sugar crystallization.
Thank you for this recipe!
Wonderful thank you. Didn’t even know that anyone could make it from scratch. Great to know. Have to try this for sure
Love it! I already use baking soda for tooth cleaning powder and deodorant. The only thing I’ve ever used cream of tartar for is Royal Frosting (a great crunchy frosting for soft cookies). Now I have another use for it. Yay! And thanks.
I have learned so much from you! I’m making more things from scratch now. Thank you!!
I love to hear that. Thanks!
1 tbs baking soda to every 6 tbs cream of tarter
Just came across this channel.. love your personality
Thank you!
Thank you for this recipe for baking soda!!!
Hope you like it!
Good tip!
Your mind did the same thing mine did! "Hmmm... What IS cream of tarter?" LOL
Thanks this is super interesting, so now we know what it is.
Thanks Ali, ridiculously easy.😊
Take good care!
My pleasure 😊
Thanks for this I love substitutions especially if I run out, saves me from going to the store. I love your wooden board what kind of wood is it please?
Hello, the giant cutting board I have in this video was actually $50 from Costco. I’m not sure the wood but it was online so they may still have them.
Wow that's so cool!
I did not know that, but now that I do....
I am definitely gonna do that.
Thank you!
Just looked cream of tartar up, and apparently it's a weak acid. When you mix it with bicarb of soda and add a liquid, it makes the bicarb bubble, giving the cake 'lift'. :)
Thank you!
You're welcome!
I have made aluminum free baking for years. Bit different proportions. Equal parts corn starch, cream of tartar and baking soda.
The cornstarch keeps it from clumping. I just break it up a little. So easy, right?!?!
Really love your vibe 😂my wife and I enjoyed learning from you, thanks for this!
Thank you!
Thank you for this. Very helpful
the big advantage is it keeps fresh. As commercial baking powder stays unused it takes on moisture and reacts, losing efficacy. Cream of tartar is "tartaric acid" a byproduct or wine making
This video came up on my feed this morning, and I'm so glad it did. I go through baking powder like crazy, and I am going to start making my own. Thanks! Oh, and I'm now a new follower
Wonderful! Welcome.
Cream of tartar is potassium bitartrate. It's made from the natural crystalline acid on the walls of wine-cellar vats.
The cornstarch stops it from clumping if you don't use it up quickly. Not necessary.
Thank you.
Thanks.
Thank you so much
God bless you 🙏
Thank You🌸
I ran out of baking powder today. Used this same substitute. Might need to just keep on making my own!
A byproduct of wine-making, cream of tartar is a dry, powder-like, acidic sediment that is left behind during fermentation. Although derived from the winemaking process, it's all thanks to grapes that cream of tartar exists. This is because they're a natural source of tartaric acid, which is its primary ingredient.
Cream of tartar keeps egg whites when whipped stable.
Yum!
Clabber Girl has a bioengineered ingredient in it! But thanks for the recipe! 🙂
1 tablespoons baking soda you use two tablespoons spoons of cream of tarter ! Mix well and you have made baking powder !! So make your own! And you can add corn starch by half ! It’s aluminum free too to make your own !
Thank you so much. I’ve been looking for a good baking powder because I can’t find it and some clothes stores now I’m gonna make my own. I thank you for your post and you follower.
who knew, Gosh! Ali does !! Thank you!!!❤
First time watching and I thoroughly enjoyed! Subscribed all, and looking forward to binging on your videos, especially "things we no longer buy". My favorite type of video!
Glad you are here!
Great idea
Cream of tartar is the residue inside of the barrel after they make wine. Allowed to dry, it turns into a white powder that is scraped off.
Brown sugar is easy to make blackstrap molasses and white sugar. Keep adding blackstrap molasses to it looks like brown sugar easy.
Thank you so much for sharing the wealth of knowledge!
Keep up the great work!
I appreciate the aluminum free option! I will make my own! Thanks so much!!❤
Wow, who knew! Thank you. 🌈💛🙏💛🌈
thank you for this video, I never thought to check the ingredients of my baking powder that has bio engineered substance n that's probably the corn starch it also has aluminum in it so I tossed it (can't trust Aldi's either), I've already got baking soda and cream of tartar...
I hate that they hide it all. Why not keep it simple?!?!
Thanks great information
Glad it was helpful!
Cream of tartar is used to make old fashioned double boiler frosting.
It’s the best! 😊❤😊
I’ll have to look that up!
It’s my understand baking soda loses its “mojo” over time. Make sure yours has not been in your cupboard since the day the earth cooled. Use fresh. New viewer here.
You crack me up!
I learned that all you need to do is shake your bp a few times and its useable again. I shake all my bottled items now. 😊
Baking soda will last forever in a dry, cool environment.
Since the day the earth cooled? Total exaggeration! You need only to ensure that the baking soda has not been in your cupboard since the demise of the dodo bird. You are welcome.
Cream of tartar is much more expensive than baking powder (per ounce) where I live. Even with the low cost of baking soda, I’m not sure it makes sense. But it’s good to know in case I run out and don’t want to drop everything and go to the store
I 💜🫶🏿 Your presentation. I actually found you by accident, going to try this one.
Glad you found us. 🙏
Continue keeping it real andbeing humble.God bless.Thank u.
Always
Potassium bitartrate, also known as potassium hydrogen tartrate, with formula KC₄H₅O₆, is a chemical compound with a number of uses. It is the potassium acid salt of tartaric acid. In cooking, it is known as cream of tartar.
I did not know that! I knew baking powder played a role in the rising of dough. But never once considered what is was made of Cream of Tartar has always been a mystery to me. And after watching this, I will have to consult Uncle Google. Cannot sleep with a nagging question in my mind! Cool info!
Keep it simple. Just add baking soda to your flour and add a squirt of lemon juice or vinegar to you water. The acid acts as a catalyst speeding up the reaction
Ok, to clarify a little bit, baking soda doesn’t just have aluminum (the metal) floating around in it.
It has the chemical compound sodium aluminum phosphate. Which is a fancy way of saying Cream of Tartar.
It sounds scary to say that there’s aluminum in the baking soda-and it’s wrong. We are talking about a specific compound: sodium aluminum phosphate, not aluminum itself. Just like hydrogen is different from water, aluminum is different from sodium aluminum phosphate.
The FDA recognizes this compound to be safe, and the EFSA re-tested this claim and also found it to be safe. These organizations do these tests with children and the elderly in mind, so they have a low tolerance for any risk the compound may pose.
Thanks. I was concerned about aluminum being in the word.
Thanks for having a reasonable mindset. Glad someone else understands inorganic chemistry and doesn't jump on the panic wagon. As bakers, we should have a pretty good understanding of why our ingredients are what they are, and they work with each other. Baking is an exact, unforgiving, science. Can say from my YEARS of experience in a professional kitchen and self-studies, as well as basic chemistry. Even went as far as nuclear chemistry. Loved that stuff!
Y'all drink dihydrogen monoxide in its aqueous form? I promise, it's good for you!
@@thewhiteninjamc 😂 Smartypants, I happen to love dihydrogen monoxide in aqueous form! Took me a minute!
Seriously, I am grateful for the ones here and everywhere else online, who share their knowledge with others. I'm one of those people who checks and double checks things that can lead to fear. We've got enough in this world to worry about, but I wasn't given the spirit of fear!
Again, thanks to everyone on here for sharing so much good information!
I am most grateful.