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FOR: |
SUBSTITUTE WITH: |
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SINGLE ACTING BAKING POWDER (CAUTION: Substitutes are
NOT reliable) |
| For one
teaspoon SINGLE-ACTING baking powder: mix 1/2 teaspoon cream of tartar plus 1/4 teaspoon
baking soda. Single-acting means that it will create gas quickly
when moistened, so the batter must be cooked quickly or it will go
flat. For double-acting baking
powder, the kind commonly used in recipes and sold in grocery stores,
there isn't any easy home substitution. |
| SINGLE-ACTING Corn-free: For
1-2/3s cup, blend: 1/3 cup
baking soda + 2/3 cup cream of tartar + 2/3 cup arrowroot starch.
Thoroughly blend all ingredients together, and store in airtight
container. Use in recipes to replace standard baking powder, 1 for 1.
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BAKING SODA |
There is no good substitute for it. |
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STARTER (one cup) |
1 cup of starter for each one-ounce yeast cake, and then
reduce the amounts of flour and liquid in the recipe, each by about one
cup. (However, the results will be drastically different, unless used in a
rustic-type bread.) If the recipe is a "quick yeast" or "quick-rise"
recipe, it usually calls for double or triple the amount of yeast as a
regular recipe, and the above rule does not apply. |
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YEAST |
One (1/4-ounce) 7 gram yeast packet OR
1 cake of fresh yeast (0.6 ounce)
EQUALS 2- 1/4 teaspoons dry yeast (active
dry, instant active dry, bread machine)
NOTE:
Equivalencies may vary. Follow the package
instructions. |
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