"Cindy Hamilton" wrote in message
...

On Tuesday, November 28, 2017 at 1:23:21 PM UTC-5, Ophelia wrote:
> "Cindy Hamilton" wrote in message
> ...
>
> On Tuesday, November 28, 2017 at 9:39:59 AM UTC-5, Ophelia wrote:
> > "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."
> > > >
> > > > ===
> > > >
>
> > > >
> > > > 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
>
> I know the difference. Here's what you wrote:
>
> > > > About the baking soda (baking powder) I have a big one I have been
> > > > using
> > > > for a long time.
>
> So, were you talking about baking soda or baking powder?
>
> Cindy Hamilton
>
> ==
>
> Baking powder!

Ok, then. Now we're talking. Yes, I fully would expect that to fizz
in pretty much any sort of water.

It theoretically will very slowly react in storage, since the dry acid
and base are mixed (especially in the present of humidity), and thus
become inert. If you've never had that happen, I believe you. Likewise,
I believe the people who have the stuff "die" in storage.

Cindy Hamilton

==

The people???? oh dear

btw when I see a US recipe I tend to substitute your baking soda for our
baking powder.

Is that right?



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