In 1888, William Monroe Wright (a former salesman for Dr. Price) and George Campbell Rew in Chicago introduced a new form of baking powder, which they called Calumet. Calumet Baking Powder contained baking soda, a cornstarch buffer, sodium aluminum sulfate () as a leavening agent, and albumen. In 1899, after years of experimentation with various possible formulae beginning in the 1870s, Herman Hulman of Terre Haute also introduced a baking powder made with sodium aluminium sulfate. He called his baking powder Clabber, referencing a German baking tradition in which soured milk was used for leavening.