Most people don’t realize it, but baking soda has a limited shelf life. Though leavening products like baking soda and baking powder don’t technically expire, they can lose their effectiveness over time once they’ve been opened, which could leave you with flat or strange tasting confections. If you’re unsure whether it’s okay to use a package of baking soda that’s been sitting for a while, there’s a simple test you can perform that will tell you what you need to know instantly—simply add a little bit of acid to the baking soda and watch to see if it reacts.
EditSteps
EditTesting Baking Soda for Freshness
- Pour vinegar into a large open container. Add roughly three tablespoons of some acidic ingredient, such as distilled white vinegar or lemon juice. Baking soda needs to come into contact with an acid in order to start a reaction, which is how you can determine its status, so the ingredient you use will provide the base for the test.[1]
- Make sure the container you pick out is big enough to contain potential messes.
- A measuring cup or mixing bowl will make for a good test site.[2]
- Shake in a small amount of baking soda. You’ll only need to add about a quarter teaspoon of baking soda to the acid to find out whether it’s still good. Dump in all of the baking soda at once, and be prepared to note what happens to it.[3]
- Using more baking soda than necessary will likely just result in an overflow.
- Watch for the baking soda to react. Fresh baking soda will begin to bubble and froth when it comes into contact with the vinegar or lemon juice. If the reaction you witness is underwhelming, or if nothing happens at all, your baking soda is probably past its prime.[4]
- If there’s any doubt about whether or not a particular batch of baking soda is still good, it’s usually safest just to pick up a fresh package.
- After the initial reaction has had time to die down, you can dispose of the vinegar-baking soda mixture down the drain.
- Throw out bad baking soda. There’s no reason to hold onto baking soda that has lost its potency. Not only does it take up shelf space unnecessarily, it also won’t produce the desired effect in the kitchen, meaning the foods you make won’t rise, set or taste like they’re supposed to.[5]
- An open container of baking soda may have no longer be good, even if it hasn’t passed its listed expiration date.
- It’s a good idea to test the freshness of your baking soda anytime you cook with it.[6]
EditStoring Baking Soda Properly
- Keep your baking soda in a cool, dry place. Baking soda should be stored somewhere with a mild, consistent temperature. A normal pantry or cupboard is the best option, but it may also be okay in a covered jar on the countertop if you tend to reach for it frequently. Excess heat or cold or drastic changes in temperature can deaden the chemical agents that allow baking soda to react properly, rendering it useless.[7]
- Store your baking soda away from the oven, stovetop or broiler.
- Leave the package sealed until you need it. Contrary to popular belief, baking soda does have a lifespan, and the countdown quickens as soon as you open the box. Once air has had a chance to get in, it can bring moisture and other conditions with it that can cause baking soda to deteriorate.[8]
- After opening your baking soda, consider transferring it to another lidded container such as a condiment jar or piece of Tupperware. This will protect it from exposure and let you get more use out of it.[9]
- Try to only keep one package of baking soda in your pantry at a time. This will ensure that you’re getting fresh baking soda every time you go to buy more.
- Avoid exposing the baking soda to moisture. Steamy kitchens or humid earthen cellars are not the best environment for baking soda, which should ideally stay dry. To prevent moisture from ruining your baking soda, keep it covered and store it a safe distance away from sinks and other water sources.[10]
- Measure out the baking soda you need for a given recipe, then put the package away rather than leaving it to sit out.
- Clumping is a clear sign that your baking soda is beyond saving.
- Renew your supply of baking soda once a year. Baking soda typically loses its utility at around the 18 month mark, but this estimate can be much lower depending on its storage conditions. Fortunately, baking soda tends to be inexpensive, so there’s no reason not to keep a fresh stash on hand for all your favorite recipes. Consider buying small amounts if you usually end up throwing away more than you use.[11]
- Test your baking soda whenever you suspect its reaching the end of its shelf life.[12]
- You should dispose of old baking soda and purchase new about twice a year if you cook with it regularly.
EditTips
- Be sure to use an acidic ingredient like vinegar or lemon juice to run your experiment—baking soda won’t react with plain water.
- Don’t confuse baking soda for baking powder, which is a separate leavening agent with an entirely different set of properties.
- It’s not recommended that you store baking soda in the refrigerator, as the cold air being pumped in contains moisture that cause it to go bad faster.
- Baking soda absorbs odors, so create space between it and other more fragrant items to keep them from influencing the finished flavor of a dish.
- Keep an eye on the freshness of your baking soda so that you don’t get stuck without it when it comes time to whip up a birthday cake or special meal.
EditThings You'll Need
- Baking soda
- Vinegar, lemon juice or other mild acid
- Large open container
- Measuring spoons
- Airtight storage container (optional)
EditSources and Citations
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