One of the most prevalent pantry problems in baking is remembering whether or not our baking ingredients have gone bad. Why? Because in most cases, basic baking ingredients that can be stored in the pantry are technically good for 1-2 years according to the best-buy date on the box.
Today, we’re bringing you a baker’s guide to pantry problems. These tips and tricks will help you save ingredients for longer and avoid the last-minute panic of having only an expired product on hand when baking.
How To Test If Baking Soda Is Expired
To test if your baking soda is still active enough to use, you’ll need some vinegar for a quick at-home test. Baking soda reacts with vinegar to create a chemical reaction resulting in carbon dioxide gas.
That being said, even yeast that is older than three to four months may still be good to use. If you have the time, testing your yeast is the best way to ensure that you don’t waste perfectly good dry yeast.
How To Tell If Dry Yeast Is Good
Thankfully, you can quickly revitalize crystallized honey by microwaving it for 30 seconds or heating it over simmering water.
Smelling your flour is one of the best and only ways to test whether or not your flour has gone bad. Whole grain flour will go bad more quickly than intact grains because it lacks its original protective bran layer.
How Can I Tell If My Flour Has Gone Bad?