The Baking Pantry

No matter what your level of baking experience is, the right ingredients can make a big difference in your finished breads, cookies, cakes, pies, and pastries. For the best results, it’s important to know which ingredients you really need and how to choose and use them wisely.

FLOURS

Flour, the backbone of the baking pantry, provides baked goods with their structure, crumb, and chewiness. Regardless of type, all flours should be stored in airtight containers once they’re opened, since exposure to air can cause flour’s quality to deteriorate. Whole-grain flours (such as cornmeal and whole-wheat flour) are better off in the freezer, because the fat contained in them, however minuscule, will rapidly go rancid at room