🚀 go-pugleaf

Hi Craig,

You might want to contact the folks at King Arthur Flour. I'm sure someone
on their staff can give you information. They are on the web at
www.kingarthurflour.com
Good Luck!
Natalie

Craig Williams wrote in message <76gch5$gst$1@News2.InfoMagic.COM>...
>Hey folks,
>
>  I'm a National Park Service seasonal interpretive ranger at Klondike Gold
>Rush NHP in Skagway AK. Much of what we discuss with visitors is the
>requirement for carrying a year's worth of provisions into the Klondike.
>These provisions included 400 to 500 lb. of flour and 12 lb. of baking
>powder. As substantial as 12 lb. (24 half-pound tins) of baking powder
>seems, it does appear to be about the right amount for the quantity of
flour
>carried along, assuming that most of the flour was used for biscuits,
>pancakes, etc., and not for sourdough breadmaking, based on today's recipes
>and baking powder where about 1-2 tsp. of powder is used per cup of flour.
>
>  I am looking for a bit more detail on the subject and thought this
>newsgroup may have some knowledgeable folk in it. Can anyone tell me what
>baking powder would have been in use in the period around 1897 to 1898,
>double-acting or whatever? Anyone with turn-of-the-century recipes for
>breads and things that may have used the powder? If the 1897 baking powder
>was not of the double-acting variety, would a larger quantity be needed per
>cup of flour as compared to today's double-acting kinds thus increasing the
>quantity of powder required?
>
>  Thanks in advance to all who help.
>
>--
>
>
>Craig Williams
><mailto:craigw@flagstaff.az.us>
>
>