So you just baked a batch of your favorite cookies and as you dig in, you realize that instead of the chewy goodness you were expecting, they turned out to be rock hard and tasted funky too. What went wrong? The measurements and ingredients are the same, but are they fresh? Yes, ingredient freshness does affect the quality of your baking! So the next time you’re ready to unleash the domestic pro in you, try these tips to ensure your dry ingredients are always fresh:
- Flour & Sugar Both these ingredients clump up if not kept properly. Store them in airtight containers and keep them in your freezer or refrigerator for further use.
- Baking Soda Keep them in a cool, dark place with the lid close and it should keep well up to a year. To test if baking soda is still active, pour a few drops of vinegar on ½ teaspoon baking soda. If fresh, it’ll bubble vigorously.
- Yeast Active dry yeast comes with an expiration date but in environment that’s high in humidity, it could go bad before the due date so store it in the fridge to be safe. To test if yeast is still active, dissolve 1 teaspoon sugar in ½ cup warm water and sprinkle 2 ¼ teaspoons yeast. Stir and let stand for 10 minutes. If still active, it’ll bubble.