No ImageThe Difference Between Baking Soda and Baking Powder

  1. Jessica

    Hi Elise! The name “Cream of Tartar” comes from the Greek word “tartaron” which was used to describe “tartar encrusting the sides of wine casks” (similar to how we describe tooth tartar). This tartar is potassium bitartrate and is a byproduct of the wine making process when grapes ferment. During the fermentation process, the potassium bitartrate forms crystals on the sides of the cask or even on the underside of your cork when stored under certain conditions. When it is purified and crushed into a powder then mixed with water it forms a cream. Hence the name “Cream of Tartar!” – Thanks for all the amazing recipes! This has been my favorite and go-to site for YEARS!

    Show Replies (1)
  2. Priceless

    Which flour is best for meat pie self raising flour or All purpose flour.
    Can I use cream of tartar in meat pie to make it very soft after baking? This is because my meat pie comes out hard after baking

    Show Replies (1)
  3. Virginia Farley

    Can I use self rising flour?

    Show Replies (1)
  4. pratiksha sapkal

    can i use baking soda to make coockies

    Show Replies (1)
  5. Lau

    i heard a combination of baking powder and baking soda is great for cookies. my original recipe calls for 2 tsp of baking soda, and i want to add baking powder to my recipe as well. how much baking powder should i add? thanks!

    Show Replies (1)
View More