Bake in small batches! Baking powder loses its oomph over time, so making just what you need keeps things light and fluffy.
Give your baking soda and cream of tartar a quick dance through a sifter. This dream team works best when finely blended, avoiding any unwanted lumps in your batter.
Planning a baking bonanza? Mix in a touch of cornstarch (about 1/4 part) to your homemade powder. This clever trick absorbs moisture and keeps things from fizzing out too soon.
Remember, homemade baking powder packs a punch! Use it right away after stirring it up for the best results.
Not sure if your powder's still got the moves? Mix a teaspoon with hot water. If it bubbles like a party gone wild, you're good to go!
Feeling frisky? Swap out the cream of tartar for a twist of lemon juice or vinegar. Just remember to adjust the ratios so your batter doesn't get thrown off balance.
Want to skip the aluminum often found in store-bought powders? Making your own lets you control the ingredients and keep things natural.
Remember the 1:2 tango? That's baking soda to cream of tartar for a classic double-act. But be a flexible friend and adjust the quantities to match your recipe's needs.