other
Cream of tartar
3.2 g1 teaspoon
10 g1 tablespoon
Bulk density about 3.2 g per level teaspoon.
Instead of Cream of tartar
Lemon juiceUse double the weight. Good for stabilising egg whites or as the acid in baking.
White vinegarUse double the weight. Neutral acid; works for egg whites and bicarbonate mixes.
Baking powderIf the recipe also uses bicarbonate of soda, replace both with baking powder at 1.5 times their combined weight.
