The difference between Baking Soda and Baking Powder is that baking soda requires an acid such as lemon to activate. Baking powder uses a dried acid, than when mixed with water will activate.
Here is an easy way to make your own.
Baking Soda is alkaline – Potassium Bicarbonate. It requires an acid to activate and create bubbles
vinegar, lemon, butter milk or sour milk
CO2 gasses are produced
Yeast: A live product of beer fermentation. Cinnamon rolls, etc to rise breads
Cake yeast: dried yeast with corn meal
Compressed yeast cakes – only last a few days
1820 baking soda – pearl ash
1850 – Calcium Bicarbonate is better and replaced potassium bicarb
1865 – Baking soda plus corn starch plus a dried acid such as cream of tartar
Generic kuken dough recipe from germany
Baking powder will combine slowly on the shelf, leaving you with inactive baking powder in about 6 months.
To make your own baking powder
- Use 1 TBL baking soda and 2 TBL cream of tartar
- Measures spoon for spoon just as baking powder
- Use within 1 month of making it
