Bakeraunt

November 8, 2015 at 4:53pm

Thanks for the tips. I go though yeast, baking powder, and baking soda pretty fast, but it is good to know how to check. The one ingredient that I do not use so much is Cream of Tartar. Is there a way of testing it for viability? I have a jar that I bought before I date marked baking items, so I bought a new jar recently for a recipe that I plan to try. Am I being over cautious, or should the old bottle be thrown out as I am planning to do?
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