Baking query

[pookie2]

(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)?

[CaliGal]

Cream of Tartar gives volume to beaten egg whites and a creamy texture to candies and frostings. You get it in the baking section.

Bicarbonate of soda= bread soda and baking soda in American recipes

Corn flour= corn Starch in American recipes

Measuring cups and spoon sets can be found in Woodies/Atlantic Homecare in the baking tools section 🙂

My fav and A great imperial/metric converter is here:
http://www.dianasdesserts.com/index.cfm … asures.cfm

[Berry]

I use bextartar for cream of tartar.
To make self raising flour – for every 8ozs of plain flour add 2 teaspoon of bextartar and 1 teaspoon of bread soda.

Berry

[Author]

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