"Cindy Hamilton" wrote in message
...

On Tuesday, November 28, 2017 at 6:36:07 AM UTC-5, Ophelia wrote:
> "Cindy Hamilton" wrote in message
> ...
>
> 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
>
> ==
>
> I don't know. All I know is that is the way I check mine)
>
> It's worth a try at least if you are not sure.

I'd like to know if you're talking about plain bicarbonate of soda,
or the mix of soda and acid. I might expect the latter to fizz in
water, but not the former.

<https://www.bbcgoodfood.com/glossary/baking-powder>
What is baking powder in the UK?

Baking powder is a raising agent that is commonly used in cake-making. It is
made from an alkali, bicarbonate of soda, and an acid, cream of tartar, plus
a filler like cornflour or rice flour which absorbs moisture.

Cindy Hamilton

==

See he

https://www.msn.com/en-au/foodanddri...nce/ar-AA4Glnj

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