Bakers' Ammonia

Store in an airtight container away from moisture. The odor can permeate other foods.

Bakers' ammonia is best used for recipes that bake quickly and are relatively thin, like crisp cookies and crackers. This ensures the strong smell dissipates completely.

Use sparingly as it is a very potent leavener. Overuse can result in a bitter taste and an unpleasant smell.

Ensure good ventilation in your kitchen when baking with it.

It's ideal for recipes where you want a very light and airy texture.

Using it in thick cakes or breads, where the smell might not fully dissipate.

Not storing it in an airtight container, leading to loss of potency and odor transfer.

Confusing it with baking soda or baking powder; it is a much stronger leavener.