On 11/28/2017 5:04 AM, Julie Bove wrote:
>
> "Ophelia" > wrote in message
> ...
>> "Cindy Hamilton"Â* wrote in message
>> ...
>>
>> On Tuesday, November 28, 2017 at 3:38:32 AM UTC-5, Ophelia wrote:
>>> "U.S. Janet B."Â* wrote in message
>>> ...
>>>
>>>
>>> Nothing idiot about the article if you had read it.Â* The article was
>>> meant to draw attention and then educate.
>>> Â* But I will tell you about stale bread.Â* It is a chemical process not
>>> simply a process of drying out.Â* Read up on "bread staling."
>>>
>>> ===
>>>
>>> About the baking soda (baking powder)Â* 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.
>
> Mine only fizzes in sugar syrup or vinegar.
>
https://www.youtube.com/watch?v=zSGaxoi_sZY