2 parts cream of tartar
1 part baking soda
1 part cornstarch
Mix. Tastes better for breads and good in a pinch. Regular commercial brands tend to have a metallic taste.
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1 comment:
I use 1/2 part corn starch. The corn starch keep the other ingredients from clumping. Add a little more baking powder to compensate. I found this recipe in cookbook published in 1976 by Edna Lewis, "The Taste Of Country Cooking." This book has been a great resource for me.
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