Can I store dry ingredients (flour, baking powder, baking soda, etc) together?
I am planning on making a bunch of gingerbread this year, the recipe I use takes both baking powder and baking soda. In order to cut down on dishes and time I thought I might mix all of the dry ingredients together in multiple batches and store it in the fridge for a week or two until I have time to actually bake it.
Can anyone tell me if it will cause problems to store baking powder and baking soda (and the rest of the ingredients) mixed together for couple of weeks in the fridge?
Best Answer
As long as they're all dry ingredients, then you should be just fine — after all, that's exactly what a box of packaged cake mix is.
Again, if it's just dry ingredients, I see no need to refrigerate it. I would put it in an airtight container — preferably a glass jar*. Placed in your pantry, it should have a shelf-life of a least a couple of months.
* Glass jars are my preference for storing dry ingredients — they're easy sanitize, and the twist-off cover makes an airtight seal:
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Can you mix all dry ingredients ahead of time?
For most recipes, you can assemble your dry ingredients in advance \u2013 the leavening agents in baking powder, for example, are not activated till you add your liquids.Can you store baking soda and baking powder together?
Are baking soda and baking powder interchangeable? In a word, no. Because baking soda needs an acid with which to react and baking powder already contains it, they can't be used in place of each other, at least not without making other adjustments to the recipe.Does it matter what order you mix ingredients?
Liquid ingredients should ALWAYS be mixed separately before they've been added to the dry ingredients. Mixing the dry ingredients by themselves means you will evenly disperse the raising agents, spices, sugar etc throughout which is important for an even batter.Is it OK to premix dry ingredients for a cake?
If it is a "mix-all-dry-ingredients / mix-wet-ingredients / combine-and-bake" type of cake (like for muffins), you are ok.What Are the Side Effects of Adding Too Much Baking Powder? : Desserts \u0026 Baking Tips
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Answer 2
@ElmerCat is almost completely correct (cake mix has a slightly shorter shelf life than the ingredients but still years), but in the specific case of baking soda and baking powder, there is additional assurance available: baking powder is made by grinding baking soda with cream of tartar, therefore mixing them is only making a modified ratio, and will not shorten shelf life at all. Other dry ingredients added to the mix may shorten the shelf life some (Not that you would notice in normal usage).
Answer 3
You're basically making self-raising flour this way (slightly different proportions). It will keep as long as the flour, at room temperature. And if kept clean and dry the date on flour is quite conservative. You've probably got months to use it, and the worst that would happen is slightly less rise. Damp of course is another matter.
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