Soda Bread

[CharlesHarris]

At the hunting camp we always kept Bakewell Cream instead of the usual Calumet, Rumford or Clabber Girl baking powder, because it was supposed to have longer shelf life. I know I have used Bakewell Cream which was more than 20 years old which still made decent biscuits. According to King Arthur Flour, it's "the Maine equivalent of cream of tartar," invented in Bangor by the chemist Byron H. Smith in response to shortages of the ingredient during World War II.

Cream of tartar is potassium bitartrate; (Bakewell Cream is acid sodium pyrophosphate.) Since cream of tartar, when mixed with baking soda, gives us baking powder, and Bakewell Cream is a cream of tartar equivalent, you can use a combination of Bakewell Cream and baking soda as a baking powder substitute (just swap 1 teaspoon of baking powder for 2/3 teaspoon of Bakewell Cream plus 1/3 teaspoon baking soda).

http://www.kingarthurflour.com/shop/item...cream-8-oz

https://www.cooksillustrated.com/how_tos...well-cream

http://www.soupbase.com/momcookbooks/bakewell.pdf

http://preparednessadvice.com/recipes/le...DzoAtIrLct

http://preparednessadvice.com/cooking/ba...king-soda/