Do you make your own baking powder? Me either, until today. It's cold and some snow still on the ground and I'm bored. This takes less than 5 minutes to make and you always have fresh baking powder. Plus it has no aluminum-sulfate based powders to leave that metallic "tingle" on your tongue. Go ahead, read the back of your baking powder can!
This is all you do: sift together 1/4 cup of cream of tartar and 2 tablespoons baking soda, sift THREE times. Store in a clean, tight-sealing jar (mason jar). Store at room temperature, away from sunlight, for up to 6 weeks.
When I start talking about rendering my own lard you guys need to calm me down.
Thanks for sharing,very simple. I can't wait til you start rendering your lard-I really enjoy reading your posts. Blessings Jane
ReplyDeleteyou are turning into a true kitchen witch! next up...homemade ginger ale? have you made mine yet?
ReplyDeleteRendering lard is easy-peasy. My homemade ginger ale got to 21% alcohol! Don't know how, but I love it. Conme visit when you can. I try to post here and it never goes through. So, will try it again. Joyce got me following you months ago -- just, can't get the post to work.
ReplyDeleteJane you crack me up! I just know you can render your own lard and I believe we will be reading about it very soon. Great idea on the baking powder. I doubt I'll make it, but I like the idea of now knowing how.
ReplyDeleteWhen you start rendering that lard, I will expect a lot of pictures.
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