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isw

In article >,
sf > wrote:

> On Fri, 3 Jun 2016 12:05:04 -0700 (PDT), wrote:
>
> > I've made this recipe many times. The layers didn't rise as much as they
> > should have - but I made sure they weren't undercooked before I took them
> > out. That is, they passed the toothpick test, even though they seemed a bit
> > sticky later on, when we were eating it.
> >
> > Since I assume that baking soda doesn't lose its potency that easily (even
> > though it was not in a tightly sealed container), what else could be the
> > reason? Should I have simmered the milk/butter/chocolate mixture longer,
> > until it thickened more, before mixing in the flour? Could the cheap brand
> > of bittersweet chocolate have had anything to do with it?
> >
> > BTW, I ALWAYS sift the dry ingredients before mixing them in.
> >
> > Thanks.
> >
> If everything else is up to date, it's your baking soda. Once was
> enough for me. No reason for your baking to go wrong just because
> something that cost less than $1 is old. That's why I label mine on
> the day I open it - use it for every cleaning purpose that comes up
> and replace it after a year.

Are you guys confusing baking *powder*, which does wear out, with baking
*soda*, which should not?

There are easy ways to test baking powder for potency; google around.

Isaac