Cream of Tartar help

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bread
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help
(JGL) #1

Hey,

I am just wondering if anyone else has had this issue with cream of tartar in recipes. The two times I have tried to make cloud bread, it wasn’t doing its job with the egg whites (which were from fresh eggs) and I had to use ACV, which gave it a sourdough taste…and unfortunately, I am not a sourdough fan
I tried two different brands of brand new jars of cream of tartar from two different grocery stores (#science) and had the same results both times. It has been weirdly difficult to find cream of tartar in grocery stores in Manhattan-- most places were sold out. My theory is that it is a thing that people tend to only get around the holidays and most places are out of stock and don’t urgently restock?
My questions:
Does anyone else have experience in non-cooperative, presumably fresh cream of tartar?
Is their a brand you really like, perhaps from online since my neighborhood is failing me on this?
Is their another substitute besides a vinegar that you have had success with in cloud bread and other baked goods?
Am I just cursed and all cream of tartar I touch withers? (extreme scenario, more testing needed)

(Allie) #2

Cream of tartar is a powder normally in the baking sections with baking powder etc

(Karen) #3

Mine is really old but still works. Not sure why it isn’t rising for you. My cloud bread is low profile so maybe I’m fooling myself that it’s working.:blush::blush:

(JGL) #4

I was joking that it must be because I am at high elevation…I’m on the fourth floor of my apartment building. :slight_smile:

I honestly can’t figure this out! But thanks for your response, Karen!

(Carol E. ) #5

In a quest to learn all about the art and science of whipping egg whites, I came across this website a while back and found it very informative. The entire article on egg whites is worth the short read; below is a copy and paste from the link below specifically addressing your question. :egg::egg::egg:

CREAM OF TARTAR OR LEMON JUICE
When beating egg whites, an acid, such as cream of tartar, freshly squeezed lemon juice, or distilled white vinegar (not white wine vinegar) is used to help prevent overbeating. Adding small amounts helps to stabilize them and allows the beaten whites to reach their full volume and stiffness; too much has the opposite effect. It has been found that cream of tartar works the best, and also serves to whiten the egg white foam. Cream of tartar helps to produce a finer grained and high volume cake. It does this by keeping the foam supple and elastic, but stable, so it can expand to its fullest when baked. Cream of tartar isn’t easily found in all parts of the country, though, so you can substitute it.
SARAH SAYS: In general, for each 1 large egg white, use 1/8 teaspoon cream of tartar or 1/4 teaspoon freshly squeezed lemon juice or 1/4 teaspoon distilled white vinegar. Up to 1 teaspoon cream of tartar per 1 cup egg whites.
NOTE: Pasteurized egg whites NEED cream of tartar or lemon juice added so you can be able to beat to a stiff meringue. You will need double the amount. For example, for cream of tartar for pasteurized eggs: for 1 pasteurized egg white use 1/4 teaspoon of cream of tartar.

(JGL) #6

Bless you, Carol!
This is really useful, thanks!

(Candy Lind) #7

That’s info to hang on to, for certain.

(Cindy Picard) #8

Don’t use fresh eggs. Eggs that are a few days old will rise much better.

(Cindy Picard) #9

And make sure that the eggs are room temperature. That is very important.