Last month, I posted some recipe substitutes for baking powder, mostly because baking powder is a baking essential and because "everyone says" baking powder has a short shelf life. After three hours of intense research this morning, I'm pretty happy to report "everyone" is only half-right.
Baking powder. The DIY substitutes posted last month make a single-acting baking powder replacement--the to-be-baked goods must be baked immediately.
Almost all commercially produced baking powder sold in stores today is double-acting, meaning some gases are created when the ingredients are first mixed, and the rest are activated by heat in the oven, giving you more time to get your goods in the oven. Unfortunately, this baking powder has a short shelf-life. Once it's opened. Upon opening, you have about six months to use it before it starts losing efficacy. And you can't tell whether it's good by looking at it, so you have to test it if you don't want to risk a failure.
Test whether your baking powder is still good by putting a teaspoon of baking powder into small cup of hot water. If it bubbles vigorously, the baking powder is still good and usable, no matter what the date on the can says. Baking powder does not go bad in the sense of becoming toxic or dangerous to eat; it just loses its potency to make baked goods rise.
Hopefully, you noticed the words in italics above, because that is key here. Most manufacturers claim a shelf life of two years from the date of manufacture unopened, or six months after opening. Lots of good folks on the internet asserted otherwise. After much searching, I finally came across the results of a Brigham Young University study showing that biscuits made using baking powder from a 29-year old can were virtually indistinguishable from biscuits made using baking powder that had just recently been purchased from the store. For the longest shelf-life possible, keep your baking powder cool, dry, and dark. Do not store it in the refrigerator. Feel free to stock up; store it in a plastic bucket and keep it cool.
Baking soda. The shelf-life is basically the same as for baking powder; the manufacturer says two years after manufacture, or six months after opening. The test for baking soda efficacy is to add 1/2 teaspoon of baking soda to 2 tablespoons white vinegar. If the mixture immediately starts vigorously fizzing, the baking soda is still good. If kept cool, dry, and dark, like in plastic buckets, it has an indefinite shelf life. Like baking powder, it does not go bad or become unsafe to eat; it just slowly loses potency. However, it will still be perfectly good for cleaning purposes and absorbing odors.
Cream of tartar. Just like baking soda and baking powder, it does not spoil or go bad, as long as it is kept cool, dark, and dry. If
you feel the need to test it, put 1/2 teaspoon of cream of tartar in water with a
pinch of baking soda (that you know is good). If it foams, it's good. Manufacturers suggest shelf life of 4 years from manufacture date.
Yeast. I know I can make everlasting yeast; I just haven't gotten around to it yet. Life is busy, you know. This post has already taken me 1.5 hours more than I normally allot each morning for writing. I've got other things to do. Anyway, despite what the packages may say, those one-pound bricks of yeast in the mylar bags store perfectly well in the happy cool, dry, dark place for an awesome 7-8 years on the shelf, or 10 years in the freezer. I'm thrilled.
The test for whether your yeast is good is just as easy as the others, though it takes a few more minutes. Add 1 teaspoon sugar to 1/4 cup warm water (100 degrees) in a 1/2 cup or larger measuring cup. Stir in 2 1/4 teaspoons yeast and let stand 10 minutes. If the mixture foams to the 1/2 cup mark, the yeast is good.
Links to related posts:
DIY Baking Powder
Alternative Medicine--Cream of Tartar
For more information:
https://extension.usu.edu/foodstorage/howdoi/essentials
https://www.thoughtco.com/baking-powder-shelf-life-607360
https://www.thespruceeats.com/the-shelf-life-of-pantry-foods-1389305
https://www.clabbergirl.com/retailers/rumford/
https://www.deseretnews.com/article/865574479/Tips-for-storing-leavening-and-salt.html
https://scholarsarchive.byu.edu/cgi/viewcontent.cgi?article=1032&context=facpub
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06.19.21
