"bob" > wrote in message
...
> Due the number of bananas we have lurking outside on the deck, I've
> decided to make several loaves of banana bread for the troops using
> the recipe below.
>
> The only ingredient we in doubt of is the baking soda. We have an open
> box in the back fridge to absorb smells (melons, fish, etc ... my beer
> doesn't smell until after I drink it).
>
> Q: Does baking soda loose it's efficacy as a baking agent when it has
> been left in a open box in the fridge for several months?
>
> I hope not, because we're a good 35 - 45 minute drive from the nearest
> supermarket.
>
<recipe snippage>

If you are leaving the baking soda open in the refrigerator to absorb odors,
would you really want to introduce those absorbed odors into your breads?
Personally, I'd make an extra beer-run into town and pick up a few boxes of
baking soda.