EDITOR’S NOTE (November 7, 2019): Add new photos. Edited for clarity. This is not a sponsored post. Simply sharing helpful info about favorite products.
Baking soda and baking powder are leavening agents. They help baked goods rise while in the oven. Read more in The Kitchn’s informative online article.
This “recipe for success” contains helpful info for anyone who loves cooking and baking. A few bad experiences with gross tasting, flat cakes and cookies, taught me to TEST baking soda and baking powder before using. If the leavening agents are stale, they will mess up a good recipe.
When a recipe calls for baking soda/baking powder, I always test to see if they’re viable so my baked breads, cakes and cookies are properly leavened and delicious.
The printable “testing recipe” is below. Keep it handy!
~Immediately write the date that is 30 days after opening.
~Store an opened box of “fresh” baking soda fresh in a tightly zippered bag.
~Change box every 30 days. Use a new box each month to make sure food tastes fresh.
~Pure baking soda has hundreds of uses. For example, place an opened box in fridge to absorb odors. For more tips, visit www.armandhammer.com.
~Always shake a can of baking powder before opening.
~Measure with a dry utensil. If wet, you will have more than required to use in a recipe which will create a bad taste.
~Promptly replace lid after using.
~Make sure lid is on right and tight.
~Use before expiration date printed on bottom of can. Visit www.clabbergirl.com for meal ideas and more.
Store baking soda and baking powder in a dry, cool place.