Bakers Resources FAQs - How Long Does Baking Powder Last and More
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Baking Powder
Baking powder is a leavening agent that helps baked goods rise. When mixed into batter or dough, it releases carbon dioxide, creating tiny bubbles that make cakes, cookies, and breads light and fluffy. Clabber Girl Baking Powder has been trusted by bakers across the U.S. for generations to deliver consistent results.
Yes, baking powder can lose its effectiveness over time. An unopened can typically lasts up to 18 months, while an opened one is best used within 6 months for the best rise. To test freshness, stir 1 teaspoon of baking powder into ⅓ cup of warm water—if it bubbles right away, it’s still good to use. Always store Clabber Girl Baking Powder in a cool, dry place.
In most cases, no. Baking soda and baking powder aren’t interchangeable. Baking powder contains baking soda plus an acid to help with leavening, while baking soda alone requires an additional acidic ingredient (like buttermilk or lemon juice) to work properly. If your recipe specifically calls for baking soda, using baking powder may change the texture or flavor.
Not directly. Baking soda is stronger than baking powder and needs an acidic ingredient to activate. If you’re out of baking powder, you can make a substitute by mixing ¼ teaspoon baking soda with ½ teaspoon cream of tartar to replace 1 teaspoon of baking powder. For convenience and reliability, many home bakers prefer using Clabber Girl Baking Powder straight from the can.
Baking soda is pure sodium bicarbonate, which requires an acidic ingredient to create a rise. Baking powder, on the other hand, contains both sodium bicarbonate and an acid (cream of tartar), plus a drying agent. This means baking powder can work on its own to help baked goods rise. For consistently fluffy muffins, biscuits, and cakes, most recipes in American kitchens rely on baking powder.
Baking Soda
Baking soda, also known as sodium bicarbonate, is a leavening agent used in baking to help baked goods rise. When combined with an acid like vinegar, buttermilk, or lemon juice, baking soda produces carbon dioxide gas, creating light and fluffy textures in cakes, cookies, and quick breads. Clabber Girl Baking Soda is a trusted pantry staple for consistent, reliable results.
Yes, baking soda can lose its potency over time. While it doesn’t spoil like perishable foods, it may become less effective as a leavening agent. An unopened package of baking soda typically has a shelf life of about two years, while an opened one should be used within six months for best results. To test freshness, add a small amount to vinegar or lemon juice—if it bubbles vigorously, it’s still active.
In baking, baking soda acts as a leavening agent, helping doughs and batters rise by releasing carbon dioxide when it reacts with an acidic ingredient. This reaction lightens the texture of baked goods and contributes to a tender crumb. Baking soda also helps with browning and can affect the flavor and color of certain recipes, such as cookies and muffins.
Baking powder is not the same as baking soda, though both are used as leavening agents. Baking soda is pure sodium bicarbonate, while baking powder contains sodium bicarbonate along with an acid (usually cream of tartar) and a moisture-absorbing agent like cornstarch. Because baking powder already contains acid, it doesn’t require additional acidic ingredients to activate.
Baking soda can be used as a substitute for baking powder, but it requires adjustments. Since baking soda is much stronger and lacks the acid needed to activate it, you’ll need to add an acidic ingredient like vinegar or lemon juice to your recipe. Generally, use 1/4 teaspoon of baking soda plus 1/2 teaspoon of cream of tartar, lemon juice or vinegar to replace 1 teaspoon of baking powder.
Yes, you can substitute baking powder for baking soda in some recipes, but you’ll need more of it. Because baking powder is less potent, you’ll typically need about three times the amount. For example, use 3 teaspoons of baking powder to replace 1 teaspoon of baking soda. Keep in mind this may slightly affect the taste and texture of your baked goods.