Baking Powder vs. Backpulver and How to Substitute with Cream of Tartar and Baking Soda

Most quick bread recipes in the Miele cookbook call for "1 Päckchen Backpulver", and it is tempting to substitute the backing powder available in the US. However, German baking powder is slow-acting, while the US baking powder is faster double-acting. This is discussed in detail here.

To keep it simple, here is the approach I recommend:

For every cup of flour (106 to 120 g), use

• 2 tsp. cream of tartar +
• 1 tsp. baking soda.

Mix the dough quickly and immediately place into the baking pan to cook in a preheated oven. It is "single-acting", which means it immediately creates the leavening bubbles, and will not produce more bubbles during baking the way that US double-acting baking powder does.

Dr. Oetker's Backpulver can be purchased on Amazon, and is the product most commonly used in Germany.