Anonymous wrote:I think it was trader joes that sells baking soda in the same style container as baking powder. I prefer it for measuring when I bake, and the plastic lid keeps the moisture/odor out.

I also have baking soda in the laundry room and a box meant just for odor absorption in the fridge.

Yes, this! Trader Joe's sells both baking powder and soda in resealable containers! I keep both in the pantry. Don't use your fridge odor absorbing baking soda for baking - yuck!

Don't use the fridge odor absorbing one for baking! Separate one in the pantry in a ziplok.

Anonymous wrote:In the pantry, for years.

Me too.

Keep it in the pantry or wherever you keep your flour, sugar, cornstarch, etc. you can keep another box in your fridge if you have an odor problem. I thought only my mom did that though. Some people also brush their teeth with it after toothpaste.

Keep it in the pantry. Not in the fridge

I think it was trader joes that sells baking soda in the same style container as baking powder. I prefer it for measuring when I bake, and the plastic lid keeps the moisture/odor out.

I also have baking soda in the laundry room and a box meant just for odor absorption in the fridge.

I get one box and cut off the top to put in the fridge. I get another small container and open the top the normal way (so the top can flip open and flip closed) and put that in a ziploc bag in the spice cabinet. Doesn't need to be hermetically sealed, just sealed enough not to absorb odors and a ziploc bag is sufficient.

I have a tin of baking soda in the pantry for baking, a giant sack in the laundry room for laundry and cleaning, and one of those boxes with flow-through side panels in the fridge for odor absorption.

In the pantry, for years.

I keep a well-stocked kitchen, so that I generally only need to buy fresh ingredients every week. But the one staple I haven't figured out is baking soda. I buy it for a recipe, use the 2 tsp or whatever, and then put it in the fridge. But its purpose in the fridge is to absorb odors, right? So can I still use it again a few weeks/months later? Or am I supposed to keep an extra baking soda in a hermetically-sealed odor-free environment somewhere and just use that one for baking? (Kidding, my house doesn't have a hermetically-sealed odor-free environment.) How do you keep baking soda, and how long do you keep it?