I'm way behind in reading my digests, but am working to get caught up. In
issue #87 (see how far behind I am?), Ellen mentioned that using fresh
baking powder would have a big impact on the lightness of baked goods.
I bake so infrequently that my baking powder always gets old. I discovered
a few years ago that I could mix my own baking powder on an as-needed basis
by using baking soda, cream of tartar, and corn starch. The recipe is on
the side of my cream of tartar spice bottle (Schilling). If you need it and
can't find it, let me know and I'll look it up for you.