While I could find plenty of evidence that it should work (including my own little water experiment), I couldn't find anything definitive that said it does work. The results seemed identical.ģrd EDIT: I actually found this question pretty intriguing.
That substitution will approximate single action baking powder, so don't dilly-dally before cooking! ( Difference Between Double and Single Action Baking Powder)Ģnd EDIT: Just to be extra confident, I compared the reaction (according to the method of David Lebovitz) of 1/4 tsp of my recommended mixture with boiling water and 1/2 tsp of new Rumford Baking Powder with boiling water.
So, mix 1 teaspoon of baking soda and 1/2 teaspoon of citric acid and use a 1/2 teaspoon of the mixture.ĮDIT: Oops, I should have mentioned this before the OP accepted. Yes, I have found several sources that say that citric acid is about 4 times the strength of cream of tartar.
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