Baking soda, also known as sodium bicarbonate or bicarbonate of soda, is a pantry staple. It can be used to leaven baked goods like cookies, cakes, and breads, and is an effective and eco-friendly cleaner.
Baking soda is a base (with a pH of 9.5) that reacts with acidic ingredients like vinegar, lemon juice, buttermilk, and cream of tartar to produce carbon dioxide. This is what gives quick breads and batters their rise.
Potent, fast-acting baking soda is key in recipes that call for the ingredient. Otherwise, the necessary chemical reaction won’t take place and you could end up with a flat, stodgy cake.
Does Baking Soda Expire?
Technically, no, baking soda does not expire. Even though containers are often printed with a sell-by or use-by date, this is a ballpark estimate for when baking soda could begin to lose its efficacy.
The general rule of thumb is: when stored properly, baking soda will last for two to three years sealed in its original container. Once opened, it will keep for at least six months. While baking soda never “goes bad” in a way that would make you sick, at some point it will stop working as well as it should, producing inferior bakes.
If you’re not sure how old your baking soda is, use this test to ensure it still works properly. Even when buying brand new baking soda, it’s a good idea to test it before using. This is because you don’t know how long the package has been on the shelf at the market or how it’s been stored.
Luckily, there’s a quick and easy trick for testing the potency of your baking soda:
Add roughly 1/2 teaspoon of baking soda (no need to measure) to a small bowl.
Add about 1/2 teaspoon of white vinegar or fresh lemon juice (again, no need to measure) to the bowl and watch.
The acid and base should react immediately, just like in the classic grade school volcano experiment. If the mixture fizzes and bubbles up aggressively, then the baking soda is in good working order. If it barely fizzes or not at all, toss it. It’s past its prime.
Since the test is so quick and easy and uses such a small amount of vinegar and soda, test your baking soda regularly to ensure baking success every time. Plus, you can pretend you’re a mad scientist!
One factor that can speed up baking soda’s decline is improper storage. Store unopened boxes or containers of baking soda in a cool, dry place, like a pantry. Once opened, baking soda should be stored in a sealed container. If yours came in a box, transfer it to a jar or similar container that’s airtight.
Baking soda’s biggest enemy is moisture, so don’t store it in the fridge. While a container can help eliminate odors in the fridge and freezer, don’t be tempted to use your fridge baking soda for baking. It absorbs flavors and can impart unwanted flavors into your baked goods.
Are Baking Soda and Baking Powder the Same Thing?
Baking powder and baking soda should not be used interchangeably in recipes. Baking powder contains baking soda as well as an acidic ingredient like cream of tartar. Once water or another liquid is added, it can produce carbon dioxide all on its own without the need of an additional acidic ingredient.
You cannot swap baking soda and baking powder one to one, since baking soda is much stronger and requires an acidic ingredient. Double check your recipe to make sure you’re using the right leavening for the best results.
To test baking soda, place a few tablespoons of vinegar in a small dish or measuring cup, then stir in about a teaspoon of soda. The mixture will immediately begin to fizz if the soda is still active; if there's little to no reaction, it's time to buy a new container.
To test baking soda, place a few tablespoons of vinegar in a small dish or measuring cup, then stir in about a teaspoon of soda. The mixture will immediately begin to fizz if the soda is still active; if there's little to no reaction, it's time to buy a new container.
Baking powder can be dead even if it's not past the due date. To check if your baking powder is still active, pour 1/4 cup boiling water over 1/2 tsp baking powder.If it bubbles, it's still good.If not, it's no good!
You can test baking soda by mixing it with a few drops of lemon juice or vinegar.It should produce bubbles. Store baking powder and baking soda in a sealed container. Exposure to humidity eventually deactivates them.
Information. Carbonated soft drinks or sodas are not perishable, and are safe past the date stamped on the container. Eventually flavor and carbonation will decrease. For best quality, consume unopened diet sodas within 3 months after the date expires; regular sodas within 9 months.
If you've opened your baking soda, you'll want to use it up or throw it out after six months. Baking soda and powder are both important ingredients in baking and to be most effective, fresher is always better.
Baking powder won't have an off smell or taste—unless it's been contaminated with something else. And it is safe to use past its expiration date, even if it isn't as effective. You'll just end up with a flatter, denser baked good than you would if you used fresh baking powder.
Baking soda is good indefinitely past its best by date, although it can lose potency over time. You can use a rule of thumb—two years for an unopened package and six months for an opened package. While old baking soda may not produce as much leavening action, it is still safe to eat.
Even though the shelf life of brown sugar is indefinite, it's best to use it within two years of purchase for maximum flavor. Don't store brown sugar in the refrigerator. However, if you are in a very dry area or are going to keep it for a long time, you may want to freeze it.
Cream of tartar does not expire so long as you store it in a cool and dry space. When in doubt, check for a powdery, white appearance and a slightly acidic smell. Discard your cream of tartar if it has become discolored or if it has a strong smell.
Though it is no longer useful for baking, you can still use baking soda that has gone bad for myriad cleaning purposes: It's a great refrigerator deodorizer. Use baking soda as a kitchen and bathroom surface cleaner (make a paste of three parts warm water to one part baking soda).
If the baking soda does nothing, the woman is not pregnant. If it fizzes, crackles, or bubbles, the woman is pregnant. As with most other homemade pregnancy tests, there is no scientific evidence of this test's effectiveness.
After taking a baseline measurement, you'll drink a baking soda solution to neutralize your stomach acid. Then the test measures how long it takes your stomach to return to baseline acid levels. This tells healthcare providers how well your stomach produces and secretes acid.
Baking soda is good indefinitely past its best by date, although it can lose potency over time. You can use a rule of thumb—two years for an unopened package and six months for an opened package. While old baking soda may not produce as much leavening action, it is still safe to eat.
You should notice a fresher smell within one to three days, but baking soda in the fridge needs to be replaced at least every three months. The box of baking soda may need to be replaced sooner if it begins to absorb too many foul odors. Try dating the package to help you remember when to replace it.
However: when baking soda is heated without an acid, carbon dioxide is released slowly which leaves a yucky soapy, metallic tasting cake. This is because baking soda is a base and needs an acid to neutralise it. When it is neutralised, carbon dioxide is released faster which removes the soapy taste.
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