On Tue, 28 Nov 2017 03:23:34 -0800 (PST), Cindy Hamilton
> wrote:

>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.

Does your tap water smell of chlorine?