Now, fold your bias tape over to the back side, encasing the raw edge. Pin as you go. Bias tape folded over to the back side: This is what my pinning looks like. I slip the pins under the bias tape on the top side and make sure it catches the bias on the back.
Baking soda is pure sodium bicarbonate. When baking soda is combined with moisture and an acidic ingredient (e.g., yogurt, chocolate, buttermilk, honey), the resulting chemical reaction produces bubbles of carbon dioxide that expand under oven temperatures, causing baked goods to expand or rise.
How to make baking powder. If you live in a humid environment, or donât bake that often, it might be easiest to make your own baking powder when you need it. To do so, youâll need cream of tartarâa dry acid in powder form (no idea why it is called âcreamâ)âand baking soda. Baking soda is much stronger than baking powder. To make baking powder, mix one part baking soda and two parts cream of tartar. So, if you recipe calls for 1 tablespoon of baking powder, use 1 teaspoon of baking soda, mixed in with 2 teaspoons of cream of tartar. Homemade baking powder is not double acting, and will start to react as soon as it gets wet, so work quickly and donât let your batter sit around!