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Baking Powder

A complete raising agent: sodium bicarbonate, a powdered acid, and a little starch to keep them dry. Moisture and heat make it release carbon dioxide.

Origin

The modern double-acting powder was developed for home baking in the 19th century.

Flavour

A faint mineral tang if you taste it straight. In a cake it should leave no flavour.

How to use it

Mix it evenly through flour. Replace a tin that no longer fizzes in hot water.

Storage

Sealed, dry, and cool. Humidity kills it.

Recipes using it

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