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Cream of tartar, or potassium acid tartrate if you want to get chemical about it, is a fine, white powder made by purifying and grinding the crystals that form inside wine barrels during the wine-making process It’s also an ingredient in baking powder. You can find it in the spice section of the grocery store. → Hungry for more? 
Baking soda and baking powder make baked goods rise. They release gases that give muffins, breads and cakes a lift as they bake. Baking soda (sodium bicarbonate) requires a liquid and an acid in order to activate its leavening (rising) powers. The acid can be buttermilk, citrus juice, sour cream, honey or molasses. Once baking → Hungry for more?  2 comments  Shelf Stockers  acid, baking powder, baking soda, buttermilk, carbon dioxide, chef danielle, chef danielle turner, cooking clarified, difference between baking soda and baking powder, dough rise, honey, leaven, leavener, leavening, lemon juice, liquid, moisture, molasses, sour cream, what make the dough rise |
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 I'm Chef Danielle, cooking instructor, food stylist and food writer. I'm teaching you the tips, tools and techniques you need to make cooking simple. I'll bring out your inner chef and introduce you to the kitchen!
You can cook!         |
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