(1) I’ve only ever baked with bread soda, baking powder and (once in a blue moon) yeast, so can anyone tell me what exactly cream of tartar is???? Is it for using with milk and bread soda if no buttermilk / sour milk around?
And is bicarbonate of soda the same as bread soda? I’m sourcing recipes from the internet these days and am encountering the odd puzzle here and there
Are there any other descriptions of these that I should know about?
(2) Anyone know where I can get a cheap American measure (ie cups etc)?