Best Tips for Storing Baking Supplies
One of the best parts about baking is that, when you have all the staples around (like flour, sugar, butter, and eggs), there is always something that you can make. This is especially convenient given the nature of how cravings for things like chocolate chip cookies or brownies strike—which, for me, is usually suddenly and strongly.
(This is why the idea of an “aged” chocolate chip cookie dough only goes so far with me).
In today’s post, I’m going to go through many of the standard baking supplies and staples, and share how to store them. Some baking supplies from the store are stored right in my pantry just the way I bought them, whereas other baking supplies, I remove immediately from the original packaging and store in something else. Let’s get started!
Eggs are usually stored in the fridge, but one thing that’s important to know about storing your eggs is you want to keep them in the carton they come in.
There are some really adorable ceramic dishes that you can buy for eggs, like the one pictured below from my Easy to Peel Eggs post, but these should be for display only.
Egg shells are very porous, so they are prone to absorbing odors and flavors from their surroundings. Keeping eggs in the original closed carton will keep the eggs tasting fresh and free of that “fridge smell.”
Nuts and Nut Flours
Ideally, nuts and nut flours should be stored in the freezer. This gives the nuts the longest shelf life and prevents them from going rancid. Truth be told, space in my freezer is tight, but after having to throw away nuts that went rancid at room temperature a few many times ($$$$$), I’ve made permanent space for them in my freezer.
Store the nuts in an airtight container (the bag they come in is usually fine), since they can absorb off flavors from the freezer if not closed properly.