I’ve been looking to get the aluminum and other preservatives out of my baking.
So I was very pleased to learn today, while reading my Bon Appetit, that it’s fairly easy to make your own baking powder.
How cool is that? All it takes is 2 parts cream of tartar and one part baking soda. According to my mag and this quickie recipe on Epicurious, just sift the two together and store in a cool, dark place for us to six weeks.
Say goodbye to those metallic undertones.
Virtual Farmgirl 