The Baking Pantry
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Posted by Linda Larsen Jun 2, 2006 |
What's in your pantry? If you can't remember the age of your can of baking powder, and your brown sugar is dry and full of lumps, it's time to take inventory and make a trip to the store.
Every baker's pantry should have clearly labeled ingredients that are less than six months old. I decant my dry ingredients into sealed containers, and use a dry erase marker to write the date they were filled on the lid. For basic baking, here's an optimal list of pantry ingredients:
- white flour
- granulated sugar
- brown sugar
- powdered sugar
- baking powder
- baking soda
- vanilla extract
- mint extract
- lemon extract
- dried herbs and spices
- quick oatmeal
- nonstick cooking sprays
- cornstarch
- baking mixes
- cocoa
- corn syrup
- honey
- chocolate chips
- yeast
- apple cider vinegar
- white wine vinegar
- olive oil
- vegetable oil
- canned fruits
- peanut butter
- jams and jellies
You may notice some missing ingredients! These ingredients are best stored in the freezer, because they can become rancid easily:
- whole wheat flour
- other whole grain flours
- cornmeal
- nuts
- coffee
- frozen doughs
- filo dough
- frozen patty shells and puff pastry
Baking frequently and rotating ingredients is the best way to ensure that your baked goods and desserts will always be fresh and of best quality.