Just Baking

Every hobby-baker has their pantry full of baking essentials.  But if you’re new to the game and aren’t sure what to stock up on, the following is a list of items I believe are must-haves for baking, and things that if you keep on hand, will keep you from having to run to the store at the last minute and drop a load of cash.

All-purpose flour:  This is the most common and most versatile kind of flour.  Unless stated otherwise in a recipe, use all-purpose.  Any brand is fine, name-brand or generic, it boils down to personal preference.

Leaveners:  This includes baking soda, baking powder and yeast.  These will add height and fluffiness to your baked goods.  I keep a box of each on hand, and a couple packets of yeast in the fridge.

Granulated Sugar:  This is what’s in your sugar bowl.  Doesn’t have to be fancy or name-brand, just whatever you’re comfortable using.

Brown Sugar:  There are two types that you want to have on hand:  light and dark.  Don’t think it doesn’t matter, because each produces different tastes, textures and intensity.  Store in a dry place in an air-tight container.

Confectioners’ Sugar:  Not to be confused with superfine sugar (granulated sugar ground in a food processor to make a finer, less coarse sugar), it is also known as powdered sugar.  This is something I would suggest having a few bags of on hand since it’s great for making icings and glazes, as they use a lot of sugar.  Also store in a dry place.

Shortening:  This makes a great icing or frosting base and is also good to have on hand to use in some cookie recipes.  It can be stored at room temperature until opened, and then in the fridge for up to two weeks.  But don’t store it near your salmon or expired chicken - it will soak up the flavor.

Salt:  For baking, you want to use table salt, not coarse salt.  The finer the grains, the more accurate the measuring.

Milk:  Most everyone will have this in your fridge, however it’s important to use whole milk when you can.

Heavy Cream:  Unpasteurized yields a better flavor, so use this when available.  Heavy cream is not the same as whipping cream so don’t substitute it.

Unsalted Butter:  Using unsalted butter will let you know just how much salt is going into your recipe.  While more expensive, it’s important to use butter instead of margarine.  You can buy it when it’s on sale and store it in your freezer for up to four months.  It’s actually recommended you keep your butter frozen until you use it, but that’s really just personal preference.

Eggs:  You’ll want to use large eggs as opposed to jumbo.  Using an egg that’s too large or too small will change the finished good.  You’ll want to buy them as fresh as possible and should be thrown out if not used after two weeks.

Extracts:  The two that I always have on hand is lemon and vanilla.  It’s also wise to have almond on hand as well.  Always buy pure, not imitation, even though it’s a little more expensive.

Unsweetened Cocoa:  Truth be told, I don’t use this very much, but that doesn’t mean it’s not a neccessary staple.  This ingredient can be used to intensify the chocolate flavor, giving you the control to make it as chocolately as you like.

Chocolate:  Any brand that you prefer is fine, but make sure to have semi-sweet, and keep a bar and a bag of chips in your pantry.

Spices:  These are key to giving your recipe flavor.  The ones I always keep in my spice rack are all-spice, cinnamon, ginger, ground cloves and nutmeg.  Make sure to keep them away from heat and replace them after eight months.

Nuts:  The kinds I always keep stocked are almonds, pecans and walnuts since most recipes call for these.  Buy them when they’re on sale and keep them in the freezer until ready to use. This keeps them fresh..

Frozen Fruits:  Buying fruits frozen that are not always in season will ensure your recipe has a well-developed flavor.  Stock up on them when they’re on sale, and only buy them unsweetened.

Lemon Juice:  Buy only 100% pure.  Fresh lemon is fine, but is hard to get when you’re pushed for time.

Pie Crusts:  Whether it’s a regular flour crust or a graham cracker crust, both can be frozen for up to three months.  And don’t worry about being ashamed - sometimes even the most experienced bakers use them.