When to Replace Dry Baking Ingredients

Do you wonder how long you should keep that bag of flour or sugar, especially since baking is not your forte?

Having fresh flour on hand when wanting to make your famous pecan pie for thanksgiving that comes around only once a year can be tiresome.  Make sure that your dry baking ingredients are up to par.

Here are a few expiration dates for the following baking staples:

Flour

Replace white flour once a year if it has been stored in an airtight container, in a cool and dry place.  However, for whole-wheat and other whole-grain flours, they should be replaced every six months because of the oils inside that can turn.Whole-grain flour has the tendency to become bitter after a few weeks.  In order to prevent this, place the whole grain flour in the freezer in an airtight container immediately after purchasing it in the store.

Sugar

Sugar does not have to be replaced for two years or maybe longer.  Brown sugar  is a little different, it can be replaced within a year, however, when getting hard it can be microwaved for fifteen seconds.  Make sure to place both in an airtight, moistureproof containers.

Leaveners

Baking Powder should be replaced by the expiration date printed on the can.  Baking soda should be replaced within a year if it’s opened, two if unopened.  make sure to store them in a cool dry place, both react with moisture and can become less stable over time. Do not use the box of baking soda that has been in the refrigerator absorbing odors, it can affect the taste of the foods you bake.

Image: Cafemama/Flickr