Cream of tartar is potassium hydrogen tartrate, which is an acidic salt. Grapes are the most common natural source of tartaric acid. During the wine production process, a sediment forms as a result of combining potassium hydroxide with the tartaric acid, leaving a white sediment: cream of tartar.
A combination of cream of tartar and baking soda was the original baking powder. Baking soda reacts almost instantly when exposed to wet/acidic ingredients, but the addition of cream of tartar tempers the effect of the baking soda and delays the rising reaction – which will produce a higher rise in the oven. Unlike baking powder, however, cream of tartar will not lose it potency over time, so you can buy a jar and keep it in your kitchen cupboard forever.
December may have peppermint bark, but have you thought to incorporate the taste of autumn into white chocolate with a rich pumpkin swirl?
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