# Baking powder: store in the freezer?

**URL:** <https://boards.straightdope.com/t/baking-powder-store-in-the-freezer/213374>\
**Category:** Factual Questions\
**Created:** [November 15, 2003, 3:40am UTC](https://boards.straightdope.com/t/baking-powder-store-in-the-freezer/213374 "2003-11-15T03:40:31Z")\
**Posts on this page:** 6\
**Page:** 1

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**Author:** ![scott\_evil](https://avatars.discourse-cdn.com/v4/letter/s/91b2a8/32.png) [@scott\_evil](https://boards.straightdope.com/u/scott_evil)\
**Post date:** [November 15, 2003, 3:40am UTC](https://boards.straightdope.com/t/baking-powder-store-in-the-freezer/213374/1 "2003-11-15T03:40:31Z")

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Just got back from the grocery store. Among the things I needed to pick up was baking powder, since I’ll be making muffins this weekend. All they had were large 1 lb. cans. That’s a lot of baking powder…

Now, from what I hear, baking powder can go stale and no longer work. (You’re supposed to test it by putting it in hot water or something…?)

**jeremy evil** said to keep it in the freezer. Will this keep the baking powder from losing its effectiveness? What’s the average shelf life for baking powder?

Whoever answers first gets a delicious muffin. 😃

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**Author:** ![Eonwe](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/eonwe/32/240_2.png) [@Eonwe](https://boards.straightdope.com/u/Eonwe)\
**Post date:** [November 15, 2003, 3:57am UTC](https://boards.straightdope.com/t/baking-powder-store-in-the-freezer/213374/2 "2003-11-15T03:57:10Z")

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Hm… I’ve never kept baking powder in the freezer, nor do I remember mom ever doing so, and we’ve definitely had it around for a while and it worked fine.

I can’t give you a difinitive answer, just anecdotal experience.

Where’s my muffin?

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**Author:** ![sailor](https://avatars.discourse-cdn.com/v4/letter/s/a587f6/32.png) [@sailor](https://boards.straightdope.com/u/sailor)\
**Post date:** [November 15, 2003, 3:58am UTC](https://boards.straightdope.com/t/baking-powder-store-in-the-freezer/213374/3 "2003-11-15T03:58:10Z")

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Are you talking about real yeast or about sodium bicarbonate (or whatever the formula is)?

I think the main thing is to keep them cool and dry.

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**Author:** ![Squink](https://avatars.discourse-cdn.com/v4/letter/s/b5e925/32.png) [@Squink](https://boards.straightdope.com/u/Squink)\
**Post date:** [November 15, 2003, 4:01am UTC](https://boards.straightdope.com/t/baking-powder-store-in-the-freezer/213374/4 "2003-11-15T04:01:55Z")

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Baking powder goes bad because moisture gets into it and causes the premature release of carbon dioxide gas. It should be fine at room temperature as long as you keep it tightly sealed. However, humidity from the air will get in each time you open the container, so it might make sense for you to store most of it _sealed_ in the freezer, and only keep out 4oz. or so in a “working” container. Unless you live in a very humid clime, the stuff at room temp should last 6 months or more.

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**Author:** ![mnemosyne](https://avatars.discourse-cdn.com/v4/letter/m/c4cdca/32.png) [@mnemosyne](https://boards.straightdope.com/u/mnemosyne)\
**Post date:** [November 15, 2003, 4:11am UTC](https://boards.straightdope.com/t/baking-powder-store-in-the-freezer/213374/5 "2003-11-15T04:11:17Z")

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All the cookbooks I have seem to say that if you simply store it in a dry place, tightly sealed (as air-tight a container as possible). Moisture is pretty much the biggest killer of baking powder. If you store it well, it should be good a year or more from now.

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**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\
**Post date:** [November 15, 2003, 4:36am UTC](https://boards.straightdope.com/t/baking-powder-store-in-the-freezer/213374/6 "2003-11-15T04:36:05Z")

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> [@](#):
>
> \*Originally posted by sailor \*  
> \*\*Are you talking about real yeast or about sodium bicarbonate (or whatever the formula is)?
> 
> \*\*

Sodium bicarbonate and cream of tartar. When moisture is added, the tartar forms an acid which reacts with the baking soda, forming bubbles which makes whatever you’re cooking rise. If what you’re making already has an acidic substance in it, usually only baking soda is called for, since your acid (beit lemon juice or whatever) will act as cream of tartar would.