Baking Tip #1

USE FRESH INGREDIENTS

It may seem obvious to use fresh ingredients but it really is such a crucial part of not only baking but cooking in general. If you try and bake bread using old yeast it becomes flat and dense. If the flour is too old while trying to whip up some cookies you are left with an awful after taste for what should have been a sweet treat. There is no need to buy new flour and yeast every time you want to cook something because these items can store for quite a while. Just make sure they are not past their expiration before trying to bake or cook with them. Using the freshest ingredients possible while baking will ensure that your delicious creations will turn out perfect!

Average Shelf Life of Kitchen Essentials:

• Butter in the refrigerator for up to a month (always check before using)
• Eggs (in shell) about 3-5 weeks depending on your refrigerator temp.
• Shortening kept in the pantry (unopened) saves for 18 to 24 months (opened) 6 months
• Cream Cheese (opened) 2 weeks or use by expiration date
• Baking Powder/Soda 6 months (store in a dry place)
• Flour (All Purpose) 6 to 12 months
• Flour (Wheat) 6-8 months in refrigerator (if you can try and grind fresh when baking the taste is better)
• Honey 1 year
• Olive Oil (opened) 3 months
• Spices (Ground Spices and Dried Herbs) 6 months
• Sugar (Brown) 4 months
• Sugar (Granulated) 2 years
• Sugar (Confectioners') 18 months
• Vinegars (opened) 12 months
• Vanilla Extract (opened) 1-2 years, if stored properly
• Dry Yeast 4 months after opening if refrigerated, or within 6 months after opening if frozen

 Yeast Freshness Test:

Using a 1 cup liquid measuring cup put 1/2 cup of warm water (around 110 degrees f) and dissolve in 1 t granulated sugar. Next stir in 2-1/4 tsp of dry yeast until there are no more dry yeast granules on top (yeast should be at room temperature before using). After 10 minutes the yeast should have completely dissolved and risen to the 1 cup mark. If your yeast did so it is very active and can be used immediately. If the yeast did not rise to the 1-cup mark, your yeast has little or no activity. Do not use the yeast!