During the holidays, I like to prepackage the dry ingredients for my brownie, cookie, and cake recipes but I never add baking powder or baking soda because I'm worried about it going stale or losing its potency mixed in with everything else. Should I be or can I go right ahead and add them?
Please enter a valid email address.
Well played. You deserve a cookie.
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll give you everything you need to eat and live better—including recipes, how-tos, and exclusives and great gift ideas from our kitchen and home shop.