A BAKER'S GUIDE TO PANTRY PROBLEMS

Did you know?

One of the most prevalent pantry problems in baking is remembering whether or not our baking ingredients have gone bad.

A BAKER'S GUIDE TO PANTRY PROBLEMS

Today, we’re bringing you a baker's guide to pantry problems. These tips and tricks will help you save ingredients for longer.

HOW TO TEST IF BAKING SODA IS EXPIRED

To test if your baking soda is still active enough to use, you’ll need some vinegar. If the baking soda fizzes, then it’s still active enough.

HOW TO TELL IF DRY YEAST IS GOOD

Dissolve the sugar into the cup of water, then add a ¼ oz. packet or 2 ¼ teaspoon of dry yeast to the mixture. The mixture should bubble and rise. If this occurs, it means that your yeast is still active.

HOW TO FIX CRYSTALLIZED HONEY

You can quickly revitalize crystallized honey by microwaving it for 30 seconds or heating it over simmering water.

HOW CAN I TELL IF MY FLOUR HAS GONE BAD?

Fresh flour has a very mute, neutral odor, while spoiled flour may smell musty or sour. In addition, it might appear discolored.

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