Why should baking powder be stored in dry place?

* Moisture causes it to react: Baking powder is a combination of acidic ingredients and baking soda, which reacts when exposed to moisture. This reaction releases carbon dioxide, which is what makes baked goods rise. However, if the baking powder gets too wet before it's used, the reaction will happen prematurely. This will weaken the leavening power of the baking powder, resulting in flat, dense baked goods.

* Loss of potency: The acidic ingredients in baking powder can also break down over time when exposed to moisture, further reducing its leavening power.

* Lumping: Moisture can cause the ingredients in baking powder to clump together, making it difficult to measure accurately and evenly distribute throughout the batter or dough.

In short, storing baking powder in a dry place helps to preserve its potency and ensures that it will work properly when you use it to bake.