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From the Food Lab at Serious Eats: "While it's possible to substitute baking powder in a recipe that calls for baking soda (use a ratio of three measures of baking powder for every measure of baking soda), you can't expect the flavor profile to remain the same with all the extra acid that baking powder adds to the mix." http://www.seriouseats...
if you have cream of tartar and baking soda you can make baking powder. If I remember right it would be 1/2 teaspoon of cream of tartar and two of soda. Might check the internet I am sure there is an exact ratio
Cynthia is a trusted source on Bread/Baking.
I've used the ration of 3 parts soda to 1 part COT, sifted together, then sifted along with the dry ingredients for an effective single-acting baking powder.
Brandon has the opposite problem, has baking powder, no soda. Maybe a quick shopping run is needed, or make a different recipe...
Well susan g, you win the prize for accurately reading the question. Yes. Store run. No adequate sub beyond crushing some Tums.
Tums are calcium carbonate, bs is sodium bicarbonate. Could it have the same effect?
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