Keeping baking soda and powder in good working order.

Baking soda and powder play a significant role in making quality cakes, cookies, and other pastries.

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Baking soda and powder increase the volume of the baked good to rise and maintain its shape.

• Once baking soda and powder come in contact with moistures such as eggs, milk, water, juices, butter, and flavorings, the chemical reaction begins immediately to work. So, try not to get sidetracked when mixing up a baked good.

Preparation is of the essence for excellent baking results.

Keep leavening agents in working order.

• Sift the leavening agents with a dry agent such as flour and add last.
• Measure baking soda and powder in exact measurements.
• When combing wet and dry ingredients at one time, leave the baking leavening agents to last and spoon on top of dry sugar or flour.
• Always have the oven preheated to pop in the baking item immediately.
• Waiting for the oven to set temperature is using up the baking soda or powder’s power role in a cake or cookie.
• Store agents in tightly sealed containers to avoid them coming in contact with air and absorbing the moisture from the air.
• Baking powder generally comes in a container with a good sealing lid.
• Remove baking soda from the original box and store it in a glass jar with a tight-fitting lid and label.
• Always check the package’s expiration date.
• Store in a cool area, away from all heat sources.

Thank you for reading. :-)