Quotation from: General Science

Written by: Bertha M. Clark


Many housewives look askance at ready-made baking powders and prefer
to bake with soda and sour milk, soda and buttermilk, or soda and
cream of tartar. Sour milk and buttermilk are quite as good as cream
of tartar, because the lactic acid which they contain combines with
the soda and liberates carbon dioxide, and forms a harmless residue in
the dough.


The desire of manufacturers to produce cheap baking powders led to the
use of cheap acids and alkalies, regardless of the character of the
resulting salt. Alum and soda were popular for some time; but careful
examination proved that the particular salt produced by this
combination was not readily absorbed by the stomach, and that its
retention there was injurious to health. For this reason, many states
have prohibited the use of alum in baking powders.

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