Jan
What do you want to know about baking powder?
As I was creating the list for the shelf life of some commonly used foods, it occurred to me that there just wasn’t enough space to list everything about these products and how to test them for usability. So, I am going to research each of these products and provide additional information about them, how they are used, how to test for freshness, etc. Today, I am going to start with baking powder.
What is it?
What is baking powder and what is it used for? Baking powder is a combination of baking soda, corn starch and cream of tarter. It is a leavening agent – an ingredient that makes the bread/pastry rise and become light/fluffy. It is used in breads, cookies, and a variety of other baked goods. It is similar to another leavening agent, yeast, but it works more quickly and doesn’t have the fermented, beer-like taste that comes with using yeast.
How long does it last?
As I mentioned in the list, baking powder will remain usable for 18 months if it remains unopened. Once it is opened, the shelf life is reduced to 3-6 months at room temperature. However, it’s shelf life is extended to 18 months if you place it in an airtight container and put in in the fridge. Placing it in the freezer extends it’s life by about 6 months for a total of 24 months. For those who bake frequently, storing it at room temperature will suffice. However, for those of you who do not, freezing it would probably be your best option.
How do I store it?
When storing baking powder, you must make sure that it is in a sealed container in a dry place. It should never be placed in an area that is prone to a lot of moisture unless it is in a completely airtight container. If it is exposed to moisture of any kind, it will quickly lose it’s leavening abilities. If your can of baking powder ever contains lumps, this is the first indicator that it has been exposed to moisture and may not leaven your foods correctly.
If it’s not fresh, how do I test it?
If you are ever unsure of its viability, you can test it by mixing a teaspoon or so of the powder with about 1/4 cup of water. If it forms bubbles, then go ahead and bake that cake. If the bubbles aren’t present, well, the cake is going to have to wait until you return from the grocery with a new can of baking powder.
Happy baking!



