A Fresh Start for the Baking Season

Always start your baking season with fresh ingredients. There can be nothing worse than pouring your heart and soul into a recipe, only to find out that it didn't turn out due to out-of-date ingredients. Check your pantry now to make sure your ingredients are as ready as you are!

The code dates on flour, shortening, baking soda, sugar and baking powder are very important, and just as important are the storage methods you use. If not properly stored, your staples can become unusable before their expiration dates.

A good rule of thumb is, if it has been a year since you have used it, replace it.

General guidelines for baking ingredients:

Baking powder: The usual shelf life of properly stored baking powder can be 6 months to a year after it has been opened, Many people prefer to change their baking powder every 3 months to ensure freshness. If you want to check for freshness, make sure the powder stirs up nice and fluffy in the can, with no sign of lumps. Place a teaspoon of the baking powder in a cup of tepid water to see a vigorous fizzing action.

Baking powder, and baking soda THAT YOU INTEND TO COOK WITH should not be stored in the refrigerator. The condensation that accumulates will render these items almost useless. When using these products, make sure that you only use dry utensils when measuring and replace the container lid promptly after each use.

Baking soda: can be stored for about 12 months, if kept at room temperature and stored in a sealed container to prevent the baking soda from picking up odors in the air. To test for freshness, place a teaspoon of the baking soda in a small cup and add vinegar. If it fizzes, the baking soda still has its oomph!

Flour: white flour can be safely stored in your pantry from 6 to 12 months, whole wheat flour from 1 to 3 months. Smell your flour and also check for excess moisture (lumps) and insects.

• Store flour in an airtight container. You can purchase plastic containers for this purpose, or use ziplock bags.
• All-purpose and bread flour will keep up to two years at 40 F in your refrigerator, and can be stored indefinitely in the freezer. Make sure you let measured flour come to room temperature before adding to your recipe.
• Whole wheat flour has a shorter shelf life than regular flour. It will maintain good quality for about 6 months in the refrigerator and up to 12 months in the freezer. Natural oils cause this flour to turn rancid quickly at room temperature.

Sugar: The quality of sugar can be maintained indefinitely when stored under normal conditions, tightly closed and in a dry place. (information from domino.com)

• Brown sugar: To keep brown sugar soft, put it in a zip-lock plastic bag or, better yet, in a jar with a tight lid. If brown sugar becomes so hard that you need a hammer to break it, place a piece of bread in the bag for a few days.
• White Granulated Sugar: - Should be stored in an airtight container. White sugar with clumps can be sifted before using. Sugar that has hardened is much more difficult to break up than brown sugar.

Shortening: 3 to 8 months opened; 8 to 12 months unopened. Shortening can become rancid, so make sure you smell it before using.

Spices: The shelf life of properly stored spices and herbs is:

3-4 years for whole spices and seeds,
2-3 years for ground spices,
1-3 years for leafy herbs, and
1-2 years for seasoning blends.
(Information from www.mccormick.com)

As you restock your pantry, remember to write the purchase date on all spices and baking ingredients. Also, it is also a good idea to mark the date that you opened the ingredient.

Once your pantry is properly stocked with fresh ingredients, you can start the baking season off right!