Storing & Making Baking Powder

We discuss how to store commercial baking powder before and after opening, and how to make your own baking ingredients with 3 simple ingredients that you can include in your food storage.

Any products we mention or show on our videos have been purchased with our own money and are recommended or not based on our own experience.

[Love-is-nbr]

Tartar has 2 t's, starch has 1 s, soda has 1 s thus two tartars, one starch, one soda. Easy way to remember.

[thatonegirl]

I love that you not only teach how to do things, but also the science behind it. Thank you for taking the time to do this and write those books!

[marytx]

dear Pam if you had been my teacher growing up I would have been an A student I learn so much from your videos thank you
I hope you are blessed with health and strength to continue doing this videos 🌻🌻🌼

[cantoon]

You are a wonderful teacher! Thank you for sharing your knowledge with us, I always learn something from your videos.

[IamKyuTee]

I already knew this in a way due to my grandmother using baking soda which she called bicarbonate soda and an ingredient she called winestone. My husband who is Dutch and does not cook when I told him that he said it in dutch but did not know what she meant and he had spelt it wrong. So after watching your video and knowing my grandmother was part dutch I googled the translation of Cream of tartar is alled wijnsteen which if translated literally wijn steen then it would be winestone. Both wijnsteen and dream of tatar are crystallised tartaric acid. This acid becomes crystallised in wine barrels and is scraped out then milled into a fine powder to make it if done the original way. My grandmother never used baking powder. Now I know the exact amounts from this video as well. THANKS!!!

[melanienicholson]

Fantastic video, yes I make my own baking powder. Instead of corn starch I use arrow root powder. Which has potassium and b vit. Also it is aluminum free. Unlike most store brands. It's just as simple to make brown sugar. White sugar mixed with molasses. You can make it as dark or light as you wish.❤

[YeshuaKingMessiah]

Baking Powder (single acting-don’t let it sit)
2 parts cream of tartar
1 part baking soda
No arrowroot/cornstarch needed if using immediately
Arrowroot or cornstarch allows it to be stored
Add 1 part arrowroot/cornstarch
No dessicant can be in with it. Do not vacuum seal.

[MagicOfMushrooms]

I love that you were a teacher, because this is both informative and educational and you do it so well.

[didee]

Very interesting video!

In my family we all have family recipes handwritten in to a school exercise book.

On the flyleaf of mine, in Mum’s writing, is the cream of tartar and bicarb soda “recipe” for baking powder. In some of the family recipes, particularly Gran’s, it adds the two into the mix separately & Mum always said to put it into the flour before the sifting process, along with any spices, as her sifter had a mixing wheel inside it. I still do this.

A lot of Gran’s recipes are very old & called for plain (all purpose) flour with leavening or beaten egg white to get the rise. Gran was a fantastic home cook and produced feather light sponge cakes & scones (biscuits) baked in her wood stove.

I am forever thankful ❤ to both Gran & Mum for teaching me so many frugal methods. I miss them so much. I think that’s one of the reason I love your videos. The warmth, sharing & learning is like being back in that familiar bubble. ❤

[silverchickadee]

This video was timely! I have already purchased bulk cream of tarter in order to have that component of baking powder (always have baking soda), but hadn’t done my homework on how to store, etc. In an effort to simplify food storage I have been working towards storing the components/ingredients to make products as we use them. I can’t think of one example where the components aren’t more shelf stable than the bottled products we buy. I would love to see more videos like this.

[deplorablecbblock]

We are going to enter rough times. You have been a God sent angel, teaching people to be prepared safely, and on a variety of subjects. Your videos are the go to on so many things. ❤️God bless you.

[SandraMalone-pqmn]

Incredibly helpful video. I do a bit of baking due to 24 children enrolled in childcare. And I'm trying to stock up in preparation of potential food shortages. This video will prove to steer me in the correct storage methods now that I've been educated by my greatest mentors. Thank you Pam and Jim for being so thoughtful in bringing us all the tidbits you do!

[enna]

There is little doubt that ppl’s lives will be saved by the hard work researching, experiments, testing, & thorough concise education you share with us. God bless you and Jim.

[DanSimkins-humd]

It amazes me how much you don’t know until you know. Thank you for this video. I will look out for more of your videos now.

[akashaofthenile]

Thank you for all your wise video's . We are so blessed to have you as our mentor. Love to all beautiful souls

[Nanagrands]

I am thrilled to know this. I don’t bake often so storing ingredients makes more sense than storing baking powder. I have had to discard so much baking powder over the years. Thanks for the lesson.

[dudeusmaximus]

We've used Rumford brand of baking powder for years because it doesn't contain aluminum compounds. Love that info on making your own, those are able to be gotten in bulk.

[christopherkarr]

Never seen a video I could watch at 3X speed while typing and still absorb the information of the presenter...but that's okay. The content of the video is pretty solid, and the recipe is pretty solid. Not quite as good as the heat-based baking powder that is commercial, but a lot more accessible.

[mairemcgarvey]

BRILLIANT thanks for showing how to make baking powder..BRILLIANT information

[danniemcdonald]

Another teaching moment! Thanks for not only telling us but showing us the whys and wherefores of these food items. You never know how necessary they are until you don't have them. Now, we can make our own, which is a good thing! Thank you both.