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sf[_9_]

On Fri, 03 Jun 2016 20:47:57 -0700, isw > wrote:

> 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.
>

I am not confusing the two.

--

sf