This is really worth doing! I love to bake and I do it often enough that it’s worth it to mix up a small batch of homemade baking powder.
So why bother? Because you really can taste the difference. Commercial baking powders contain a preservative called aluminum-sulfate, which lends a metallic taste that is not very appetizing. I can’t imagine that it does your body any good either. This is especially prevalent in baked goods like scones, muffins and quick breads (angel biscuits, anyone?). I find it so much more gratifying to serve up baked goods that don’t contain this metallic aftertaste!