This is an interesting recipe that came from Bon Appetit Mag., March 2008. I have used it in several recipes and it works great. It is useful for people like me who live in America and cook so seldom that their baking powder gets old before you use it. OR, it would have been great when I lived in Kenya because the local baking powder sometimes didn't work like I expected. I actually took huge containers of baking powder from the US in my crates. Now that I have this recipe, that would not be necessary. The only problem is the availability of "cream of tarter". What I am using now came from Kenya, so it lasts a long time without going bad. I do recall that sometimes it would disappear from the shelves - as most things do. But, it always came back eventually. Baking soda may not be available everywhere either. If you can't find it in the baking section, perhaps you could ask the chemist/pharmacist if they stock it. I have learned to not make assumptions about the availability of things in other parts of Africa based on what I could get in Nairobi, so perhaps those of you in the Southern parts may not find this recipe useful. But, just in case anyone else could put it to good use - here it is:
Homemade baking Powder (makes about 1/3 cup)
Sift 1/4 cup cream of tarter and 2 tablespoons of baking SODA through a fine strainer 3 times into a small bowl. Lasts for four weeks. Store in an airtight container at room temperature. This may clump after being stored, so it may be necessary to resift before each use. Use the same proportions as commercial baking powder.
