On 6/4/2016 1:41 PM, dejamos wrote:
> On 6/4/2016 11:35 AM, wrote:
>> I didn't either. I know enough to keep baking powder sealed and in the
>> freezer, but I thought I didn't have to be that careful with baking
>> soda - and yes, that's all the recipe calls for.
> I had a cake fail a few years ago and when I looked at the ingredients
> the only thing that looked like it *could* have been the culprit was the
> baking soda that had expired many years earlier. I bought fresh and
> remade the cake and it rose beautifully. Anecdotal, of course, but in
> my experience baking soda can eventually lose its oooomph.
I bought a book that arrived just this morning. Informative and
entertaining, it's The Food Lab by Kenji Lopez-Alt. I looked it
up, baking soda is good for 8 months to a year.
Baking powder, 6 months to a year, depending on humidity.
nancy