A few weeks ago the weather got chilly and you could smell fall in the air. I began to get the itch to bake and whipped up a batch of pumpkin muffins. They smelled wonderful and I couldn’t wait to pop one into my mouth until I opened the oven and discovered they didn’t rise. My husband decided he was going to dive into one, despite their ugly appearance. But there was no redemption for my flat creations.

As I pondered how I’d gone wrong I realized my baking powder may have been too aged to be useful. Does baking powder have a shelf life like baking soda? I wasn’t sure so I went online and discovered all kinds of useful tips for testing the potency of these important pantry staples. Hopefully, you’ll be prepped and ready-to-go when your holiday baking itch arrives.

Baking Powder

Shelf life? It’s good for three to six months after opening. Also check the expiration date on the bottom of the can.

Storage? Dry, air-tight container.

Testing? Add a teaspoon of the powder to 1/3 cup of hot water. It should foam and bubble if it’s still potent enough to cook with.

Substitutions? Combine a tablespoon of baking soda with 2 tablespoons of cream of tartar and 1-1/2 tablespoons of cornstarch.

Baking Soda

Shelf life? Good for three to six months after it’s been opened.

Storage? Keep it closed tightly so it doesn’t absorb the other smells in your spice area or pantry.

Testing? Mix a teaspoon of baking soda in a bowl containing a few tablespoons of vinegar and watch for bubbling action. If it’s not looking like your child’s volcano science project from last year then you’re likely not going to see it do it’s job in your recipe either.

Spices

Shelf life? While spices don’t spoil, they can lose their flavor and strength. Some experts suggest purging your spices every six months, but I don’t think that is realistic or necessary. If you store them properly they can last much longer.

Storage? Store them in a dark, dry area in air-tight containers. To keep moisture out of your spices add them into your hand and then dump them into your boiling pot so the steam won’t penetrate the container. Whole spices can be stored for up to four years, ground spices two to three years, and leafy herbs and last for several years.

Testing? Herbs lose their flavor faster than spices. Smell them in your palm and try to crumble them. If they’re too stiff they’re past their prime.