How To Tell If Baking Soda Or Baking Powder Has Gone Bad
Baking soda and baking powder are small ingredients with big responsibilities. When they lose their strength, your baked goods turn dense, flat, or uneven.
Because these items sit in the pantry for long periods, it helps to know when they stop working. A few simple checks can save time and prevent waste.
Testing baking soda
Baking soda needs an acid to react. To test it, mix a small amount with vinegar or lemon juice. If it fizzes strongly right away, it is still active.
If the reaction is weak or slow, the baking soda has likely lost its potency, and may not allow your baked goods to rise properly.
Testing baking powder
Baking powder already contains acid, so it reacts with warm water. Place a spoonful in a cup and add hot water. A vigorous bubbling means it is fresh. Minimal or no fizzing shows it has expired.
Old baking powder can make muffins and cakes more dense because it can't produce enough gas to lift the batter properly.
Proper storage
Both baking soda and baking powder last longer when kept in airtight containers away from moisture. Humidity causes clumping and weakens the reaction.
Baking soda generally lasts longer than baking powder, but both eventually lose their power. It's important to check on them every few months.
When to replace them
If either ingredient shows weak reactions during testing, it's best to replace it. The cost is small compared to the frustration of a failed recipe.
A simple test before baking helps maintain confidence and saves you from avoidable baking mishaps.