Saleratus, used in the 1800s as a leavening agent in baking, was made from bicarbonate of potash through a complex process. This natural compound aerated baked goods when combined with acid for carbonation. Originally important for pioneers traveling West, saleratus eventually became obsolete. Today, saleratus is effectively the same as sodium bicarbonate or baking soda. Substituting baking soda with baking powder is an option, although baking powder has additional ingredients and a stronger rising effect, requiring specific ratios for accurate replacement.
Saleratus, an obsolete leavening agent from the 1800s, was made from bicarbonate of potash and became a staple for pioneers, eventually replaced by baking soda.
Baking soda activates in recipes with acids, providing a rise in baked goods, but when unavailable, baking powder can be used as a substitute.
Collection
[
|
...
]