A Baker’s Guide To Pantry Problems


1. How can i tell if my baking soda is still fresh?

A Bakers Guide To Pantry Problems 1 1

– Grab a pinch and add it to a small spoonful of vinegar. If it fizzes, it’s good to go.

2. How can i tell my whole-grain flour or nuts have gone bad?

A Bakers Guide To Pantry Problems 2 1

– Give them the sniff test. You will know if they smell off. Freeze them to maximize their shef life.

3. The lid on my molasses jar keeps getting stuck closed.

A Bakers Guide To Pantry Problems 3 1

– Wipe down the rim of ypur jar with a lightly oiled paper towel and it will be easier to open in the future.

4. Can i still use a dried out vanilla bean?

A Bakers Guide To Pantry Problems 4 1

– To rehydrate dried vanilla beans, submerge them in warm water for aout 10 minutes.

5. My nutmeg does’t seem very flavourful.

A Bakers Guide To Pantry Problems 5 1

– For londer-lasting flavor, buy a whole nutmeg seed and grate it yourself as finely as needed.

6. My honey has crystallized, what should i do?

A Bakers Guide To Pantry Problems 6 1

– Microwave it for 30 seconds, or carefully warm it over a pan of simmering water to soften the honey.

7. How often do i need to replace my self-rising flour?

A Bakers Guide To Pantry Problems 7 1

– Since it contains baking powder, self-rising flour doesn’t last long and should be replaced every 6 months.

8. How can i make sure my dry yeast hasn’t expired.

A Bakers Guide To Pantry Problems 8 1

Test it in warm water with a pinch of sugar before using it in a recipe. If it form, it’s still good to use.

9. My baking chocolate has a white film on it. can i still use it?

A Bakers Guide To Pantry Problems 9 1

– This happens when sugar or fat seperates from the chocolate. Flavor isn’t affected, it’s still safe to cook with and eat.

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Do not miss out on the previous topics: 8 Different Types of Dessert With Leftover Eggwhite
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