Is your baking powder still effective? Now’s a good time to check, before the crush of the holidays — and holiday baking — is upon us.
In the olden days, baking powder was single-acting, which is how cream of tartar behaves when used as a leavener. Today’s are double-acting; they work when liquid is added and again from the heat of the oven. That gives us more leeway when trying to get baked goods, especially cake batters, into the oven before they over-leaven on the kitchen counter. Double-acting baking powder is a combination of an acid and bicarbonate, commonly called baking soda in the US, and heat and humidity affect its leavening power.
The expiration dates on containers are a guideline, but it’s simple to check your baking powder. Dissolve a teaspoon or so in a couple tablespoons of water and see if it bubbles vigorously. If not, replace it. The key word is vigorous. I did a side-by-side comparison of two samples of the same brand of baking powder. The one on the left is past its prime, with a use-by date of May, 2008. The one on the right is new, with a date of June, 2010. I added 1/4 teaspoon of water to 1 teaspoon of baking soda. Both bubbled initally but after 60 seconds, only the fresher sample still bubbled with vigor.
The brand I use is Rumford, which is aluminum-free. Health issues aside, I love the way it performs. It’s a descendent of the first double-acting baking powder, developed in 1856 and named for a Count Rumford. Just two years ago, after all that time, the development of Rumford Baking Powder was designated an ACS National Historical Chemical Landmark in recognition of its significance for making baking easier, quicker, and more reliable.
So before you’re busy, busy with the holidays, check your baking powder. When in doubt, throw it out.
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