Is it ok to pre-mix dry ingredients a few days before baking?
I've been asked to bake at someone else's house that I'm traveling to. I thought it might be easier to measure all the dry ingredients at home and combine them in airtight plastic bags until ready to use - like a store-bought mix. Is there any reason this might not work? For example, are any ingredients problematic: cocoa powder, corn flour, or leavening like baking soda/powder (just throwing those out as examples)?
If it matters, I'll be making cornbread and chocolate cake.
Best Answer
The cornbread is probably uncritical, but double-check your recipe for the chocolate cake:
If it is a "mix-all-dry-ingredients / mix-wet-ingredients / combine-and-bake" type of cake (like for muffins), you are ok. But if the cake requires creaming butter and/or eggs with sugar and folding in cocoa and flour at the end, you are in trouble if you dump everything in one bag. (Two or three bags might work, depending on the recipe steps.)
Apart from that, your dry ingredients stay safe if they stay dry. Any humidity can lead to lumps or the baking powder activating prematurely and thus flat cakes.
So keep your mixes in airtight containers and you are good to go.
A few practical tips:
You might want to take a few extra materials with you - like flour or cocoa to dust your pan or extra flour if you need to shape or roll the dough. Confectioners sugar or cocoa can come handy for a quick dusting should you need to hide a few, ahem, cosmetic flaws.
Not all ovens are callibrated well, so if you have a separate oven thermometer, take it with you. Also, keep an eye on your product while it is baking, you might have to adjust baking time or temperature (elevation!) a bit.
Your dry ingredients may settle during transport, aerating them helps a lot for better results. Either sift them or stir with a wire whisk.
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Quick Answer about "Is it ok to pre-mix dry ingredients a few days before baking?"
If the recipe calls for mixing the dry ingredients together, than it won't be a problem. However, if the ingredients get wet, it could mess up your baking soda or powder, causing them to react prematurely. Moisture could also rot your flour, if you leave it for too long.Can you prepare dry ingredients ahead of time?
1. 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 premix dry baking ingredients?
Yes you can pre-mix your dry ingredients in advance. You can mix the flour, sugar, baking powder, baking soda and salt. Store your mix in an dry airtight container. It's important the container will be airtight to prevent any moisture from getting in.Can I mix ingredients ahead of time?
To clarify -- if the recipe calls for mixing all of the dry ingredients together before you start, there will be absolutely no problem. If you specifically go out and search for "Mix in a Jar" recipes, you should have no problem.Can you sift dry ingredients ahead of time?
The easy answer is yes. You can sift both your flour and the ingredients, storing them safely through the night. You won't need to re-sift before baking. However, it may be a good idea to fluff it again to make sure it's not packed together, making for lighter, fluffier cakes and other baked goods.Ask a Vegan Baker: do I need to mix dry and wet ingredients separately?
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Answer 2
If the recipe calls for mixing the dry ingredients together, than it won't be a problem. However, if the ingredients get wet, it could mess up your baking soda or powder, causing them to react prematurely. Moisture could also rot your flour, if you leave it for too long.
As long as the container is water and vermin-proof, I don't see any problem.
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