What happens when you use old baking soda to make cookies?

Answer 1

Think of it this way: what makes baking soda a great fire suppressant?

Baking soda breaks down, releasing water and carbon dioxide. This reaction rate increases with temperature, so that when you dump baking soda on a hot grease fire, it quenches it very effectively. This reaction is very, very slow at temperatures below 150º F or so, but it still goes on.

The chemical reaction that you rely on to produce the "rise" in a baking recipe will be lessened by the age of the baking soda.

And, by the way, Winter? Wow! I don't want to EVER eat at your house. Did you ever even consider using the baking soda from the refrigerator (or cat litter box, or whatever)? That frightens me.

Answer 2

Having cookie problems? Well, in my experience, sugar cookies do spread a bit on the cookie sheet, they end up not necessarily have the nice clean edges that the dough had. So how old is your baking powder and soda? It does have a shelf life, a few months after opening. Did you chill the dough over night like the recipe says? That is the number 2 cause of failed cookies, shortening or skipping refrig time. How greased was your pan? Unless otherwise directed, it just takes a very light coating. Any more, and the cookie will spread more than it should. Buttermilk is not what the recipe calls for, that is thick, sour milk is not. Stick to the milk and vinegar method. Baking powder is actually baking soda with an acid mixed into it. Vinegar is often used with baking soda to react with baking powder so leave the amounts and kinds of chemical reactions alone. I don't know if your granny had had single or double acting, maybe somebody else will know. I checked Wikipedia and Clabber Girl brand, no answers there. The whites of eggs are in it for 2 reasons, binder and for raising purposes. Butter and margarine act the same, I've used both for the same recipe, can never tell a difference. and last, you were saying that you have to turn the oven up. Have you checked your oven's temp? A inexpensive oven thermometer will do the trick. good luck. I recommend seeing Alton Brown's Good Eats on Food Network. He really gets into the science of cooking, discourses at length about chemical reactions. And I like him, he is funny. And he put my town on tv on his biker experience show.

Answer 3

Old Baking Soda

Answer 4

If it's pantry old and has been pretty much closed - nothing. If it is the open box from the fridge or freezer some of the flavors that it has absorbed will get into the cookies. If you are out better to ask a neighbor for a few spoons fresh than use stale baking soda.

Answer 5

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RE:
What happens when you use old baking soda to make cookies?

Answer 6

You may not get as much lift in your cookie, but baking soda is still good quite a bit past it's posted date.

Answer 7

Baking soda is good for about six months, after that it starts to lose 'poof' power. I replace my making soda and powder every six months and write the date I buy it on the container in sharpie marker. I won't waste my time or money using old soda or powder and having a dissiapointing result.

Answer 8

They will not rise, which means they will be flat and gooky instead of fluffy. Depending on how old your baking soda is, you may be able to use twice or so as much as the recipe call for and still have it work. If its been buried in the cupboard for a few years, I'd suggest a trip to the grocery store.

Answer 9

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baking powder and baking soda will go bad. When that happens the baked goods typically will not rise nor hod shapes. Get fresh soda and powder and your good to go. Great recipe thnaks.

Answer 10

depends on how old the baking soda is, its not going to turn out right, and it will taiset weird