Baking powder contains sodium bicarbonate, but the acidifying agent is included (cream of tartar), and also a drying agent (usually cornstarch). It’s used instead of yeast because it’s quick while yeast takes three hours. Modern baking powder is usually double-acting. With double-acting powder, some gas is released at room temperature when the powder is added to dough, but the majority of the gas is released when placed in the oven. That’s why recipes instruct you to mix all of the dry ingredients together and then add the liquid. Also, recipes tell you to mix just until the ingredients are moistened, which minimizes the escape of the gas from the batter. If you stir too long, the reaction finishes and the bubbles will have escaped. You can make your own baking powder if you have baking soda and cream of tartar. Simply mix two parts cream of tartar with one part baking soda. Modern baking powder has replaced some of cream of tartar with a slower-acting substance such as acid sodium pyrophosophate. This hardly reacts at all at room temperature.

Some recipes require baking soda, while others call for baking powder. Which one is used depends on the other ingredients. Baking soda tastes bitter unless countered by the acidity of another substance such as buttermilk. Baking powder contains both an acid and a base and has an overall neutral effect in terms of taste. Recipes that call for baking powder often call for neutral-tasting ingredients such as milk. Baking powder is a common ingredient in cakes and biscuits.

Cream of tartar is made from the sediment of wine production. We know it best as it stabilizes beaten egg whites. Meringue, for example, is egg whites, cream of tartar, and sugar. It’s the acidic ingredient in baking powder.

When Juliet’s dunkers call for cream of tartar and baking soda, she’s making her own baking powder. But every time any of us add baking soda, baking powder, or cream of tartar and then retrieve puffed cookies and baked goods from our ovens, we benefit from the magic of chemistry.

4

Juliet

Pennsylvania Dunkers

1/2 lb (2 sticks) softened butter

2 cups white sugar

1 cup brown sugar

2 large eggs, beaten

1 teaspoon vanilla

3 cups sifted flour

1 teaspoon baking soda

1 teaspoon cream of tartar

1 cup finely chopped pecans (Can use more. I always toast mine.)

Mix together the butter, sugars, egg, and vanilla in a large bowl. Mix very well. In a separate bowl, mix together the dry ingredients and nuts. Slowly add the dry ingredients to the sugar mixture. Mix very well with your hands. Separate dough into four parts. Shape and pat each part into logs approximately 6 inches long, 2 1/2 inches wide, and 1 inch thick. Wrap each log tightly in wax paper and freeze for three hours or overnight.

Preheat oven to 350 degrees.