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Julie Bove[_2_]

"isw" > wrote in message
...
> 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

Both will get bad.