The following post lists 8 basic baking supplies needed in your kitchen. The last post I shared with all of you what would be great items to have in a well-stocked pantry. Here’s the link in case you missed it:
The list had a lot of items of course you may not need or use them all. One part of the list I did want to expand on was the baking items.
If your pantry or storage area is large enough why not create a “baking corner” for all your baking necessities. Having all these items in one place will make it easier for you when you have a baking project. It will also make it easier for you to know when you start running low on certain items & add them to your shopping list!
What Basic Baking Supplies do I need?
When starting to stock your pantry with baking supplies there are some basics that you need to purchase. The following list will give you an idea of what are some key items to have. This list was compiled from All Recipes site:
All-purpose flour is aptly named because it’s your baking jack-of-all-trades that can turn out everything from cookies to pancakes to muffins. Made from a blend of hi-gluten hard wheat and low-gluten soft wheat, its light, and fluffy texture come from being milled to remove all of the wheat germ and bran.
All-purpose flour is also available gluten-free from sources like Bob’s Red Mill and King Arthur Flour.
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How to Store Flours
Store flour in airtight, moisture-proof containers on a cool, dark shelf or in the fridge. Whole wheat flour and whole grain flours spoil faster than all-purpose flour because they contain more of the wheat grain components. Store these flours in the fridge or freezer to extend shelf life. Alternative flours often contain more plant oils as well, so they should be stored in the fridge or freezer after opening, or follow manufacturers’ recommendations for safe storage.
Leaveners cause chemical reactions that fill batters and dough with the tiny gas bubbles that make baked goods rise. Thank you, science! There are two kinds of leaveners: chemical and biological.
- Baking soda is an alkaline chemical leavener (sodium bicarbonate) that works when you combine it with acid and heat. Acidic ingredients that activate baking soda include fermented dairy products like buttermilk, sour cream, and yogurt; molasses, brown sugar, cocoa powder (not Dutch-processed), citrus juice, vinegar, or cream of tartar.
- Baking powder is baking soda ready-mixed with a powdered acid and cornstarch. When you see “double-acting” on the label, it means the baking powder forms carbon dioxide bubbles when it’s mixed into the batter or dough, and again when it’s heated. When baking powder is the only leavener in your recipe, you don’t have to add an additional acidic ingredient.
- Yeast is a biological leavener that works much more slowly than chemical leaveners because it takes time for yeast cells to naturally metabolize and create carbon dioxide. Basic bread bakers can store active dry yeast or instant yeast in their pantries for months.
- Granulated sugar is what they mean when recipes list sugar as an ingredient. Made from the juice of sugarcane or beets, this kind of sugar has been stripped of its natural molasses and can be further refined to look white. Raw sugar retains its tan color.
- Confectioners’ sugar, aka powdered sugar, is ground into ultra-fine particles and combined with starch so it doesn’t cake up in its package. Bakers use confectioners’ sugar in frostings and icings. And a quick dusting of confectioners’ sugar always makes everything a little prettier, too.
- Brown sugar is refined sugar with molasses added. The amount of molasses in the mix accounts for the range of color and flavor in light, medium, and dark brown sugars. Because of its molasses, brown sugar can clump up and even form crystalized lumps. Storing brown sugar the right way can help prevent this. To measure out brown sugar for a recipe, press it very firmly into the measuring cup or spoon until it’s fully compacted and level.
- Granulated table salt is what you’ll use in everyday baking. Some bakers prefer to use table salt that hasn’t been iodized because they can sometimes detect an unpleasant flavor in plain baked goods. Use table salt when you’re measuring salt for a recipe.
- Unsalted butter is the default choice for baking unless your recipe specifies salted butter. If you’re not going to use it all the time, you can easily freeze butter until you need it. You’ll use butter in batters, pastry dough, and cookie dough, as well as in frostings and icings for that rich texture and flavor that makes your baked goods absolutely irresistible. Find out why butter is better than margarine for baking.
- Large eggs help bind ingredients together. When recipe writers list eggs as an ingredient, it’s almost always safe to assume they’re talking about large-size eggs. Store eggs in the fridge. Find out more about eggs and what their labels really mean, and learn how to DIY egg substitutes.
- Milk gives batters their moisture. You’ll want to keep a quart of milk in the fridge for pancakes and waffles. Whole milk gives a richer flavor than low-fat milk, but you can make 1:1 substitutions to suit your preference.
6. Fats: Oil and Shortening
- Vegetable oil in a neutral flavor, both for recipes and for oiling baking pans.
- Butter: (see above)
7. Extracts and Flavorings
Basic extracts and flavorings
- Pure vanilla extract gives baked goods a warm, spicy aroma and flavor. It’s available both as liquid and paste, and a little goes a very long way. Because vanilla makes a huge difference in your baking, don’t bother buying the imitation stuff. Read more about pure vanilla extract and why it’s worth it to get the real thing.
- Ground cinnamon seems to top the list of the one ground spice every baker has on hand. What else you stock depends on what you like to make. For example, you might like ground cloves, allspice, and ginger to go along with the cinnamon. (Think pumpkin pie.) If nutmeg is on your basic list, you should always buy it whole and grate it yourself right before you use it. A smart way to buy spices in bulk: You’re only getting a little at a time so they don’t get stale and lose their flavor.