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Posted to rec.food.baking
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freshness questions
yetanotherBob wrote:
> Unless you're on a tight budget, I would bite the bullet and buy fresh
> leaveners for important stuff that you probably don't want to be less
> than perfect. Sure, there's some waste-not-want-not and/or tightwad
> satisfaction to be had from using elderly ingredients, but is it worth
> the risk? (Not that we're talking life and death here, to be sure...)
>
> Bob
> ============================
> In article >,
> says...
> > I apologize if this has been discussed before. I only recently joined
> > this newsgroup.
> >
> > How does one tell whether their
> > cream of tartar
> > baking soda
> > and baking powder
> > are still fresh? Is there a test you can do? We're about to get ready
> > to bake Christmas cookies, and I don't want things to come out flat if
> > my ingredients aren't working properly.
> >
> > Thank you for any insight,
> > Bobbett
> >
I second that- you want your stuff to come out the best possible- not
worth risking using old stuff for something that may not turn out as
you wanted
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