Pierino's suggestion to place an open box of baking soda in the fridge is a good one, but don't use that box of baking soda in your cooking. Keep a separate box for use in cooking in your cupboard where it will stay dry and odor-free.
It's not recommended here is something I looked up about it:
How do I store my baking powder, baking soda or corn starch? Can I refrigerate or freeze?
A. Baking powder, soda or cornstarch should be stored in a dry cupboard away from heat and excess moisture. You should only measure with a dry utensil and replace the lid promptly after each use. Storage in a refrigerator or freezer is not recommended, as the condensation that can accumulate will make the powder react in the can, rendering it useless.
Baking soda can be stored almost indefinitely in the freezer or refrigerator, or even at room temperature. The same is not true of baking powder. Baking powder is a combination of a baking soda (an alkali) and an acid (typically cream of tartar). Mixing the two, even dry, causes them to begin neutralizing each other (even when refrigerated or frozen). If you rarely bake, and don't want to have to go to the store to buy a pricy little tin of baking powder, which you rarely use and will go bad within months after it's opened, there is a viable option: Buy the two ingredients separately, and keep them separated until you need them. (I keep both in the freezer. It's very stable there and I always know where to look!) To make baking powder, mix two parts cream of tartar with one part baking soda. Note you want to have these two items out of the freezer only long enough to spoon out what you need, and quickly put them back. Any longer out of the cold, and moisture will quickly form (condensation from the air) – you do not want that to happen.
If this seems like too much trouble (duh!) put your store-bought baking powder in the freezer. It should last frozen up to a year or so. If you're really, really frugal, keep it longer and use more of it each time, as it ages. You might make it 5 years or more, but your baking will definitely suffer. hahaha
One of the best uses for baking soda is to stick it your refrigerator with the lid partially torn back to absorb funky odors in there. Replace it every one or two months.
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How do I store my baking powder, baking soda or corn starch? Can I refrigerate or freeze?
A. Baking powder, soda or cornstarch should be stored in a dry cupboard away from heat and excess moisture. You should only measure with a dry utensil and replace the lid promptly after each use. Storage in a refrigerator or freezer is not recommended, as the condensation that can accumulate will make the powder react in the can, rendering it useless.
If this seems like too much trouble (duh!) put your store-bought baking powder in the freezer. It should last frozen up to a year or so. If you're really, really frugal, keep it longer and use more of it each time, as it ages. You might make it 5 years or more, but your baking will definitely suffer. hahaha