SerpApi.Org
Even if you’re an avid baker like me, chances are you have some baking powder or baking soda that’s been in your pantry a bit too long. It’s easy to forget you already have some or not know if the open containers you do have are still good and active. While they have a pretty decent shelf life, they do eventually expire, and different factors—like temperature—can make them go bad faster than usual.
Baking soda and powder are important ingredients in your baked goods, helping them rise and spread. If they’re no longer active, you can end up with a cookie that didn’t spread at all and is as hard as a rock, or a cake that didn’t rise and is way too dense. That’s obviously a huge disappointment and can leave you very confused when it feels like you followed the recipe well. Luckily, there’s a very easy way to determine if the leaveners are still active. So, if it's been a while since you’ve baked and you found your container in the back of the pantry, give it a quick test before baking your next banana bread.
Baking Soda
For baking soda, pour 1 tablespoon distilled vinegar over 1/2 teaspoon baking soda. An active one will bubble up a lot and immediately. If there are minimal bubbles or it’s delayed, it’s too old.
Baking Powder
Baking powder already contains an acid and only needs heat to activate it. To test it, pour 1/4 cup really hot water over 1/2 teaspoon baking powder. It should also create a lot of bubbles right away. If it’s not active and a little subdued, it’s time for a new container.
For both of the leaveners, you’re looking for a lot of activity. Even a really old one will likely give you some amount of bubbles, but you should see an immediate reaction with tons of little bubbles. If you see a very minimal or underwhelming amount of activity, you are better off using new. How active and fresh your leaveners are will directly affect how much rise and spread your baked goods will have.
For the best results, always store your baking powder and baking soda in a dark and cool pantry or cabinet. I don’t recommend using the baking soda that you keep in the refrigerator. It has been absorbing all of the smells and flavors of your refrigerator. Keep a separate one that you use only for baking with.
Turns out the volcano experiment we all did in elementary school comes in handy in the kitchen.
