I love to bake. I love throwing a mess of ingredients together and watching the charming chemistry that transforms that mess into something tender and toothsome. But I don’t like baking powder. All too often it imparts a bitter-salty-chemically flavor that my animal instinct reacts poorly to. (As in, “that tastes toxic, spit it out!”) But alas, no baking powder, no leavening. So I have started using a very simple recipe for homemade baking powder that nixes the extra chemicals and doesn’t taste like a mouth full of metal.
This surprisingly easy workaround comes from the venerable Southern cook Edna Lewis. Some recipes call for corn starch as a filler, but I have never found the extra ingredient necessary.
½ cup cream of tartar
4 tablespoons baking soda
Sift through a fine strainer three or four times and store in an airtight container. That’s it!
Homemade baking powder can be stored for up to four weeks (make a half batch or smaller if you don’t use it much).