One stage baking powder is easily made: two parts cream of tartar, one part baking soda and one part starch if you want to store the product any length of time. The problem is that the homemade baking powder gets activated only once when the batter/dough is initially mixed. Then it's spent. Commercial baking powders have a second stage that gets activated by heat while baking. Homemade baking powder can easily cause insufficient leavening.
Any suggestions how to add a second stage leavening action? Commercial products use sodium aluminum sulfate. What's a suitable alternative to that questionable ingredient?
Any suggestions how to add a second stage leavening action? Commercial products use sodium aluminum sulfate. What's a suitable alternative to that questionable ingredient?