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1:47
YouTube
Rob Benson
You never need to buy baking powder again. It’s just baking soda and cream of tartar.
Store-bought baking powder loses strength in 3–6 months once opened, even faster in humid climates. Cornstarch can be added as a buffer to absorb moisture and keep the mix stable, but it’s optional. It also stores indefinitely if kept dry. At home you can make it fresh: one part baking soda to two parts cream of tartar. They react when wet ...
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