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However, with baking powders that contain sodium acid pyrophosphate, excess alkaline substances can sometimes deprotonate the acid in two steps instead of the one that normally occurs, resulting in an offensive bitter taste to baked goods. Calcium compounds and aluminium compounds do not have that problem, though, since calcium compounds that deprotonate twice are insoluble and aluminium compounds do not deprotonate in that fashion.
Moisture and heat can cause baking powder to lose its effectiveness over time, and commercial varieties have a somewhat arbitrary expiration date printed on the container. Regardless of the expiration date, the effectiveness can be tested by placing a teaspoon of the powder into a small container of hot water. If it bubbles vigorously, it is still active and usable.
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