Baking soda and Baking powder: How to check their expiry

Baking powder and baking soda are two essential ingredients that are commonly found in every household and seem to last forever. While they tend to have long shelf lives, eventually they start to lose their potency. Typically, both can last up to 6 months to a year. If your baked goods come out too flat or the cake doesn't rise, it simply means that your leavener may have expired. Both of them are chemical leavening agents that react to temperature and other ingredients in the kitchen, so you might want to confirm if you can still use them despite the printed expiration date.

Baking powder is used for baking various delicacies, especially sweet bakery items. You don't want to use expired baking powder because you will end up with flat cakes, bread and cookies. If you don't remember when you bought it, it is probably time to get rid of the powder. Before you do that, you can test it to see if it is still useful. Here's how:

In a bowl, take a few tablespoons of warm water and add 1/2 teaspoon of baking powder to it. The mixture should start to fizz and bubble if it is fresh, otherwise, it is time to buy a new one.

Unlike baking powder, baking soda is said to have an infinite shelf life. You can still use expired baking soda for cleaning because it might have some potency left but may not be effective for baking purposes anymore. Baking soda, also known as sodium bicarbonate, only reacts when you add an acid to it. Here's how you can test if baking soda is still viable:

In a small bowl, add 1/4 teaspoon of baking soda with 2 teaspoons of vinegar. Similar to baking powder, if baking soda doesn't fizz, it's old and needs to be replaced. Though, the expired packet of baking soda can still be used for cleaning pots and pans.

Baking powder and baking soda are both leavening agents which are used for baking. However, many people often confuse them due to their names and appearances. It is essential to know the difference between them as interchanging them for one another can ruin your baking efforts.

Baking soda is a white crystalline powder that is naturally alkaline. As the soda reacts with an acidic ingredient or a liquid, it releases carbon dioxide which makes baked good fluffy and light. Recipes with baking soda will also contain acidic ingredients like buttermilk or lemon juice.

Baking powder, unlike baking soda, is a complete leavening agent as it contains both the base and acid needed for the baked goods to rise. The powder creates two separate reactions: when combined with a liquid at room temperature, the acid reacts with sodium bicarbonate and releases carbon dioxide, and next, when the mixture is heated. Baking powder is used in a recipe when there is no acidic ingredient required.