If your baking soda and baking powder have been sitting in the pantry for a long time, test before using in a recipe to make sure they are active.
Inactive leavening agents will cause baked goods not to rise and create a bad taste.
See video tutorial uploaded in recipe notes (scroll down to end of page).
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Delighted to share what I purchased and used to make this recipe.
All comments are my own.
This helpful info is 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.
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 taste good.
BAKING SODA TIPS
After opening a new box of baking soda, write the date that is 30 days after opened.
Store an opened box of “fresh” baking soda in a tightly zippered bag to keep it fresh.
Change box every 30 days. Use a new box each month to make sure food tastes fresh.
Measure baking soda with a dry utensil. If wet, you will have more than required to use in a recipe which will create a bad taste.
Pure baking soda has hundreds of uses. For more tips, visit www.armandhammer.com.
BAKING POWDER TIPS
Always shake a can of baking powder before opening. This will evenly distribute the baking powder and measurements will be accurate.
Measure baking powder with a dry utensil. If wet, you will have more than required to use in a recipe which will create a bad taste.
Immediately secure lid after using baking powder. If left unopened, it will get stale and become inactive. Make sure lid is tightly secured.
Use baking powder before the expiration date printed on bottom of can. Visit www.clabbergirl.com for meal ideas and more.
Read more in The Kitchn’s informative online article.
Store baking soda and baking powder in a dry, cool place.
Good to know!