I often use baking powder for baking, I have to channel a lot of recipes, where you need it. I used baking powder always buy in the store - in ordinary bags. And lately I cook it myself.
Yes, of course, baking in the shop is not expensive, and I cook it yourself not with the purpose to save. Firstly, I feel so comfortable, and secondly, in its baking powder I am more confident than in the purchase, because I know, from what I have it is.
Thus, the main components of baking powder - a soda, citric acid and flour. It is very important to comply with the ratio:
Soda - 5 teaspoons
flour - 12 teaspoons
citric acid - 3 teaspoons
Mix until smooth and store in a dry dish (I have in a jar). Kept a home baking powder can be a very long time - nothing to it will not.
IMPORTANT: Flour you can quite replace the starch, there is no much difference, the main proportioning. The starch may be a potato, and maize. Citric acid use in the powder. Here, I think, no questions asked.
By the way, I recently wrote an article which said that it is better to use for baking: soda or baking powder. I'm also told there would be, if not extinguish soda baking. Read this article can here.
Write in the comments, you use the purchase baking powder? Or cook it yourself, as I did? Or maybe you're using exclusively in baking soda?
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