How To Test Your Baking Ingredients For Freshness

Sometimes baking ingredients can sit for a while if you're not a frequent baker. Or, if you're like us, you don't always store your ingredients in the package they came in, and prefer to place them in storage containers. If that's the case, it's hard to remember what the "use by date" on the package was. In either case, we have some tips that can help you figure out if some of your ingredients are good to use in your next baking creation, or should be tossed away.

Baking Soda

Baking soda is a leavening agent that helps baked goods rise, and also neutralizes the acids in the recipe. If baking soda is old, it will not react with the ingredients in the recipe and can lead to a baking disaster. So if you're a little leery about how old your baking soda is, give this test a try.

Place 1/4 tsp of baking soda in a bowl and pour 1 tsp of vinegar on top of the baking soda (remember making a volcano when you were a kid?). If the baking soda bubbles up immediately, then it is fresh and ready to use. If no reaction happens, then ditch that baking soda and buy a new one.

Baking Powder

Baking powder is also a leavening agent that helps increase the volume and lightens the texture of a baked good. An old can of baking powder can also lead to a not so light and fluffy cake. If you're even slightly worried that your baking powder is old, give this test a try.

Place 1 tsp of baking powder in a bowl of 1 cup of hot water. If it bubbles up, then the baking powder is still good to use in baking. If no reaction occurs, throw that bottle away and put baking powder on your grocery list.

Eggs

Eggs can be tricky. They have a pretty long shelf-life, but still need to be checked for freshness. Eggs provide structure to a dessert, but won't be adding much if they're old. Save yourself the trouble and do this simple test.

Fill a medium sized bowl with cold water. Gently place your un-cracked whole egg in the water. If the egg sinks to the bottom, then it's fresh and ready to use. If the egg sinks to the bottom but one end slightly bobs up, than it needs to be used soon. If it floats to the top, discard the egg and pat yourself on the back for doing this simple test to avoid baking with a nasty old egg.

Cornstarch

Cornstarch is mainly used as a thickener in baking and cooking. Cornstarch can last indefinitely, as long as it's stored in a cool, dark place, away from moisture. So if you've stored it correctly, no test needed.

Sugar

Sugar usually has a "best by date", but can last indefinitely if stored properly. It's best to use it sooner rather than later as sugar can harden into one big lump. And who really wants to start chipping away at a big block of sugar. It's best to use brown sugar and powdered sugar within 2 years, but it also stores indefinitely. Be aware that sugar can change texture after some time of storing.

Sweet Society's Baking Trick

To avoid having expired or old baking ingredients in your home, we encourage you to bake more often and visit our recipes page, where your baking soda and eggs won't even stand a chance of getting old ;)