On Sat, 14 Feb 2009 14:36:11 -0500, Kajikit >
wrote:

>We don't have any baking powder but I've got a giant container of
>baking soda/bicarbonate of soda that I bought for cleaning (and then
>never used!) Is there a way to use baking soda as the raising agent
>for baking instead of baking powder?

I remembered seeing home made baking powder recipes discussed here in
rfc, so I googled recipes for you

http://www.dianaskitchen.com/page/re...kingpowder.htm

Here's a recipe for single-acting baking powder you could use in old
recipes calling for Royal brand.

* 2 tablespoons cream of tartar
* 1 tablespoon baking soda
* 1 tablespoon cornstarch

http://www.gourmet.com/recipes/2000s...1/bakingpowder

1/4 cup cream of tartar
2 tablespoons baking soda

* Sift together cream of tartar and baking soda 3 times, then transfer to a clean dry jar and seal tightly.

Cooks' notes: Baking powder keeps in a cool, dark place 6 weeks.
Homemade baking powder can be used in any recipe calling for
commercial baking powder (and in the same quantity).



--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West