On Sat, 14 Feb 2009 11:47:12 -0800, sf > wrote:

>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).

Thanks SF! Alas we don't have any cream of tartar in the cupboard.
I've never even used it! But the problem is moot - I had to go to the
store for a few essentials so I picked up a new container of baking
powder while I was there.

Now why do they call it BAKING soda if it's not actually used for
baking? What IS it useful for aside from scrubbing the grunge off
stoves and sinks? I used to clean the stove with it but the new stove
is glass and I switched to a special stovetop cleaner that works
wonders.