Hello "Jean B." & all;
Although I've been a dyed-in-the-wool sourdough baker for a long, long
time; I do "stray" occasionally and use baking powder. Sourdough cornbread
just doesn't do it for me...(;-o)!
To that end, when I was researching for ways to avoid the aluminum salts so
commonly used in commercial baking powders, I seem to recall stumbling
across a recipe for baking powder. IIRC; they called it: "Boston Yeast".
Making your own baking powder, or "Boston Yeast", is both simple and easy.
1-part Saleratus (the old fashioned name for plain, old baking soda), the
active gas producing ingredient
2-parts cream of tartar, the acid for the gas-producing reaction
2-parts arrowroot starch, a starch filler to provide volume so that 1:1
measurement consistency is maintained to "modern" baking powder recipes.
(you could use ordinary corn starch as well...it just doesn't "finish" as
You can read about it here:
It's so dreadfully easy to make and use, that I haven't bought any baking
powder in years.
Dusty da baker
** NB: You can now buy commercial baking powders that no longer have
aluminum in them.
Post by Jean B.
I have been transcribing some old recipes and see a few mentions
of Boston Yeast Powder. At first, I thought this was a dry yeast,
but now I am wondering whether it was actually baking powder. I
don't suppose anyone here knows what it was?
So long as the people do not care to exercise their freedom, those who
wish to tyrannize will do so; for tyrants are active and ardent, and
will devote themselves in the name of any number of gods, religious and
otherwise, to put shackles upon sleeping men - Voltaire