On 6/4/2016 3:03 PM, Nancy Young wrote:
> On 6/4/2016 3:40 PM, dejamos wrote:
>> On 6/4/2016 1:01 PM, Nancy Young wrote:
>
>>> 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.
>>>

:snip:

> I have seen cake failures attributed to old baking powder and soda,
> it's a lot of work to not replace those cheap ingredients before
> going to the effort to make this nice dessert.
>
>> I keep both in the freezer these days and refill small jars that I keep
>> in my cupboard.
>
> Probably a good idea. I'm sure the effectiveness doesn't
> drop off suddenly on the 6 month plus 1 day, but the gradual
> ineffectiveness could diminish the results, plus who knows
> how old this stuff is when you buy it.
>
> nancy
>
I agree, those two ingredients are so inexpensive that it makes no sense
not to replace them if there is any doubt as to their freshness.

BTW, The Food Lab looks like a great book. I have added it to my want
list.