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?
Hi there! Create a Food52 account to save your favorite recipes, features, and Shop finds.
Join the party—there'll be cake.
Already have an account?Log In
Hey, you! Welcome back.
Don't have an account?Sign Up
Enter your email below and we'll send you instructions on how to reset your password
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)