DrunkenCookie is becoming NellieBakes.com!

Know more than just the expiration date on the package.

I was chatting with a friend about the first time she made biscuits, and they weren’t as fluffy as she was hoping. We went through the over mixing, and other common issues, then I asked her how old her baking powder was.

Do you know when you opened your baking powder and baking soda?

Stale baking powder and baking soda will negatively impact your recipes, leading to less than ideal results.

I checked out a few sites and here’s what I found.

Clabber Girl Baking Powder’s website states that their baking powder has a best-by date of 2 years after it was manufactured, but refer to the date stamped on the bottom of the can. However, once opened, it’s recommended to use the baking powder within 3 (USDA recommendation) to 6 (Clabber Girl’s recommendation) months for best results.

Arm & Hammer Baking Soda’s website states that their baking soda has a “shelf life” of 3 years(!) – but each box has its own best by date stamped on the box. However, the USDA recommends that you use baking soda within 6 months of opening. So the box that you used last time I posted (yikes), should be swapped out for a new one!

Baking Powder: use within 3 – 6 months of opening.

Baking Soda: use within 6 months of opening.

What’s the difference between baking powder and baking soda?

Again, I referred to the Arm & Hammer site for the scoop. Baking soda is 100% pure sodium bicarbonate. Baking powder is a mixture of baking soda (usually about 28-30%) and various acidic ingredients (singularly or in combination).

Both are used as leavening agents in baked goods- baking soda will react with an acid, giving off carbon dioxide gas and causing dough to rise. However, they are used in different situations and are not interchangeable.

• Baking soda is typically used in a recipe that has an acidic ingredient (cream of tartar, buttermilk, etc.) that will react with the soda to give off carbon dioxide.
• Baking powder, which contains one or more acidic ingredients to facilitate the reaction, is used in recipes without acidic ingredients.

If you’re into the science of these chemical reactions, you might want to read more about How Baking Soda Works (via Epicurious) and What is Baking Powder (via the Food Network).

How can I tell if my baking soda or baking powder is fresh?

Good news, if you don’t remember when you opened your baking soda or powder, you can test it.

To test baking powder: add a teaspoon of baking powder to a cup of hot water. If it bubbles, it’s still active.

To test baking soda: add a teaspoon of baking soda to a few tablespoons of vinegar. If it turns into a volcano, it’s still good.

To make it easier next time (and be more confident in your baking ingredients), just write on the package the date it was opened.

Hopefully these tips will save you from “wrecking” your favorite desserts this baking season!