Monday, February 14, 2011

Is My Baking Soda or Baking Powder Still Good?

As allergen-free bakers we need to rely on our baking soda and baking powder more than those using traditional baking methods. After all, we don’t have eggs to provide extra lift, or gluten to help make our baked goods springy. When my baked goods come out too flat my first reaction is to wonder whether the baking powder or baking soda that I used is bad.

There’s a really simple way to test these products. In this video blog post, I show you how:

If your baking soda or baking powder passes the test, and your baked goods still came out too flat, trying doubling the amount you used. Also check out this post to make sure you understand the difference between baking soda and baking powder, and when to use each one.


Hidrofoare said...

Thank you for posting this. I remember my mom told me once about this test, but I never tried it so that means I never saw it done before. I also thank you for the article which differentiates baking soda from baking powder.

Colette said...

Hidrofoare, thanks for your comment. I love being able to share my knowledge with you!