Here I will introduce the production of single acting Baking Powder.
The next logical step after developing baking soda was to create a “combination” powder which just needed to get wet to become active. To do this, baking soda was combined with a powdered acid along with a little cornstarch to keep the two dry and inactive. This second magic powder was “cream of tartar,” a fruit acid that accumulates on the inside of wine casks as a wine matures.
When baking soda and cream of tartar are moistened in a batter or dough, they begin to react to each other right away producing lots of carbon dioxide bubbles.
This combination powder is still a very effective leaven although it has a couple of drawbacks. As its name indicates, it is “single acting.” When it’s mixed into a batter or dough, it starts and finishes its reaction then and there. When you bake with it, you must get whatever you’re making into a preheated oven as quickly as possible before the bubbles begin to disappear. The second drawback is that, no matter how dry these combination powders are kept, they lose their potency after awhile.
In spite of these limitations, there are people who still prefer the flavor of this old blend and value the fact that it is composed entirely of naturally occurring ingredients.
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