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Method:
Stir the cream of tartar and baking
together with a whisk in a bowl and sift mixture through fine strainer
3 times into a small bowl. Can be made 4 weeks ahead.
Store airtight at room temperature. Homemade baking powder may
clump after it has been stored, so be sure to resift before using.
Use in the same proportions as commercial baking powder.
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