We all have that dusty old box of baking soda in our pantry. The one you use if a recipe asks for it, but you’re still not sure why? Or that extra large tub of baking powder you bought because it was only 30c more than the regular size tub?
Baking soda and baking powder lose their effectiveness once they’ve been sitting around for a long while. Typically both last anywhere from 6 months to 1 year and after that … well, this leads to flat cakes and crappy baking. And we don’t want that, do we?
But, before you throw them out – there is a little test you can do to see if they are still good to use. And for your viewing pleasure (and my pure delight at seeing this little experiment. Seriously, it’s so Cool!!!) I made a little video of each test. But I encourage you to give it a go yourself – it actually works!! And you never get tired of it.
The Baking Soda Test
Pour a tablespoon of white distilled vinegar into a small bowl. Add 1 teaspoon baking soda — if it’s fresh, the mixture should fizz and bubble instantly. If the reaction is slow or less than vigorous , then toss is out and buy a new one. No one likes a flat cake!
The Baking Powder Test
Pour a few tablespoons of warm water into a small bowl. Add 1 teaspoon of baking powder to the warm water — the mixture should fizz moderately if the powder is fresh. If there is no reaction, then chuck it.
And that’s it. How awesome is that?