BakerBoy wrote:
> Hello "Jean B." & all;
>
> Although I've been a dyed-in-the-wool sourdough baker for a long, long
> time; I do "stray" occasionally and use baking powder. Sourdough cornbread
> just doesn't do it for me...(;-o)!
>
> To that end, when I was researching for ways to avoid the aluminum salts so
> commonly used in commercial baking powders, I seem to recall stumbling
> across a recipe for baking powder. IIRC; they called it: "Boston Yeast".
>
> Making your own baking powder, or "Boston Yeast", is both simple and easy.
> I use:
> 1-part Saleratus (the old fashioned name for plain, old baking soda), the
> active gas producing ingredient
>
> 2-parts cream of tartar, the acid for the gas-producing reaction
>
> 2-parts arrowroot starch, a starch filler to provide volume so that 1:1
> measurement consistency is maintained to "modern" baking powder recipes.
> (you could use ordinary corn starch as well...it just doesn't "finish" as
> well)
>
> You can read about it he
> http://www.innerlodge.com/Recipes/Ti...kingPowder.htm
>
> It's so dreadfully easy to make and use, that I haven't bought any baking
> powder in years.
>
> HTH,
> Dusty da baker
> ** NB: You can now buy commercial baking powders that no longer have
> aluminum in them.

Thank you, Dusty. I'll save that for future experimentation!
--
Jean B.