On Tuesday, November 28, 2017 at 3:38:32 AM UTC-5, Ophelia wrote:
> "U.S. Janet B." wrote in message
> ...
>
>
> Nothing idiot about the article if you had read it. The article was
> meant to draw attention and then educate.
> But I will tell you about stale bread. It is a chemical process not
> simply a process of drying out. Read up on "bread staling."
>
> ===
>
> About the baking soda (baking powder) I have a big one I have been using
> for a long time.
>
> To check it is still good, I sprinkle a little onto some water, and if it
> fizzes, it's ok

In the U.S., baking soda (bicarbonate of soda) and baking powder (bicarb
plus some acid salt.
<https://en.wikipedia.org/wiki/Baking_powder>

I'd only expect baking soda to fizz if the pH of my water were pretty
low.

Cindy Hamilton