Agreed. I mix cream of tartar with my baking soda when I make skillet cornbread, and neither has ever failed.
It would be easier to just use baking powder, but I’m an ol’ stick in the mud.
Tibby:
Hmm, I’m sure you’re a nice person and all, but I was simply posting recipes that my family and I enjoy which I thought may be appreciated by the SD community in general. It wasn’t an open invitation for internet denizens to [del] stalk[/del] visit us and demand that I cook for them. Sorry about the misunderstanding.
… on second thought, if you BYOB and bring a few bottles more for yours truly (Chateau Lafite 1787, thank you very much), well I say, let’s get this party started! I’ll fill your your gullet with bread-sticks and pretzels to your heart’s desire!
Awesome! Let me check my wine cellar …
Hey, Elmer! We got any of that Shadow of Feet left in the storeroom? This guy sez he bought some before fer $17.87. Goes better with pretzels than Keystone Light, he sez.