![\"baking-pantry\"](\"https:\/\/test10.co.za\/C\/wp-content\/uploads\/2017\/06\/Baking-Pantry.jpg\")
<\/a><\/p>\nStock your Baking Pantry Properly<\/h3>\n
Any baker should have these pantry essentials in order to be prepared to get baking.<\/p>\n
Bread Flour<\/h4>\n
If you\u2019re making bread, particularly sourdough, then you\u2019ll need to make sure you have bread flour in your cupboard. Bread flour has more protein content than all-purpose or cake flour, which helps with gluten development. Look for a stoneground version that has retained the germ and bran, which adds to the flavour and nutritional value.<\/p>\n
Cake Wheat Flour\/All-Purpose Flour<\/h4>\n
Seeing as flour makes up the base of most baked goods, you\u2019ll need to have this on hand at all times. Buy a large container to store your flour, helps keep it dry and bug-free. Depending on the brand, it may also be referred to as all-purpose flour, cake wheat or cake flour.<\/p>\n
Self-raising flour<\/h4>\n
Some recipes specify the use of self-raising flour, but if you\u2019re in a serious pinch, simply mix 1 cup of cake flour with 7.5 ml baking powder and 1.25 ml salt.<\/p>\n
Read more about different kinds of flour here<\/a>.<\/p>\n This is probably the most common and widely used raising agent out there. Baking powder is a non-negotiable ingredient, and no baking pantry is complete without it. Treat it the same as flour \u2014 keep it well-sealed to maintain its freshness. To check if it\u2019s fresh, add a teaspoon to some warm water, if it fizzes, it\u2019s fresh. If not, chuck it!<\/p>\n ‘Bicarb’ is another raising agent, similar to baking powder. When using bicarb, often an acidic element is needed to activate the raising qualities, such as yoghurt or buttermilk. Baking powder on the other hand, is made up of bicarb, as well as an acid, so that it doesn\u2019t necessarily need to be mixed to be activated.<\/p>\n Good ol’ butter, while not a pantry item per se, is an integral part of baking. We recommend keeping a block on standby in your freezer, that way you won’t be using it for making sarmies and will always have baking butter available.<\/p>\n Otherwise known as potassium bitartrate \u2014 cream of tartar is a dry, powdery, acidic byproduct of fermenting grapes into wine. It has stabilising qualities, so if you\u2019re making a meringue, you can add a pinch to your egg whites once they\u2019ve reached the foamy stage<\/a>. This ensures they hold tight once baked.<\/p>\n Simply a hard-working sugar that will work in most of your bakes and cakes.<\/p>\n Castor sugar is a much finer sugar and is normally used when the baked good is more ‘delicate’. Meringues, icings and very light cakes usually call for castor sugar, as the grains are smaller and are dissolved more easily. Again, if you\u2019re stuck, you can blitz sugar in a jug blender to make castor sugar. Just be sure to give it a good shake in between to ensure that it all blitzes evenly.<\/p>\n Also sometimes referred to as ‘confectioners sugar’ or ‘powdered sugar’ as it is superfine. Icing sugar is essential if you\u2019re making frosting. Hot bakers tip, a dusting of icing sugar over any baked good hides a multitude of baking flops.<\/p>\n Generally, if the recipe you\u2019re using calls for granulated sugar, you can easily swap in brown sugar for a slightly more toasty flavour. As your baking advances you may also want to stock your baking pantry with demerara sugar, caramel sugar and dark muscovado sugar, which all add a different flavour profile to your bakes. They are a little fancy but add great flavour, colour and texture to things like crunchies<\/a> and carrot cakes<\/a> where you want the flavour to be a bit more caramelised.<\/p>\n If you\u2019re making all things chocolate-y, you\u2019ll need cocoa powder. Dutch-process cocoa powder has a less bitter flavour compared to \u2018natural\u2019 process cocoa, as the beans are rinsed prior to grinding to remove the acidity. But, using either should be acceptable in most recipes. It just boils down to which flavour you like more…<\/p>\n No matter what you are making (chocolate goods included), vanilla adds to the flavour of your bake. The difference between vanilla extract and the cheaper essence is that extract (as the word suggests) is extracted from the actual vanilla bean<\/a>, whereas essence is chemically engineered. So, if you\u2019re after a stronger, more natural flavour in your bakes (as you should be), go for the extract. If you\u2019re making something like ice cream or cr\u00e8me br\u00fbl\u00e9e however, you\u2019ll need to use a really good quality extract, or even better \u2014 get hold of dried vanilla bean pods, from which you can scrape the seeds. Check out our favourite vanilla recipes<\/a>.<\/p>\n As with cooking, salt is hugely important for flavour but in baking it can also have a leavening property. Don\u2019t be shy about seasoning your baked goods, they won\u2019t end up tasting savoury or salty, just all the more flavourful.<\/p>\n If bread is your game, then you\u2019ll need yeast<\/a>. Fresh yeast tends to have a better flavour but dried yeast works perfectly.<\/p>\n Most cakes are either butter or oil-based, so if a recipe doesn’t all for butter it will most likely use oil. It really depends on what you are baking but oils are pretty versatile from sunflower oil to avocado, even olive oil. Keep at least one of them on hand and check the smell and flavour before using as oils can go rancid if opening and not used for long periods of time. Try these recipes for an olive oil based Chocolate Torte<\/a> or this Vegan Chocolate Bundt Cake<\/a> made with avocado oil.<\/p>\n It doesn’t hurt to have these goodies stored…<\/p>\n Keep a pack of ground almonds in your freezer so that you can always add an extra element of nutty moisture to your cakes. It’s also an integral ingredient in macarons and other baked goods. Ready to tackle a macaron? Try this recipe for Lemon Macarons<\/a>.<\/p>\n Don\u2019t use that cheap cooking chocolate, simply buy a bar of dark chocolate (we like 70%) and chop it up when you need chocolate chips. Hide it from yourself in your freezer if you think you might be tempted to eat it. Try these classic Choc Chip Cookies<\/a>.<\/p>\n Keep these in the freezer too \u2013 they make a great addition to loaves, cakes and cookies. Try this Walnut & Cranberry Loaf<\/a>.<\/p>\n If you’re feeling adventurous, you may want to add some food-safe colouring and even sparkles or sprinkles from your local baking shop. You can add colouring to your plain cakes and icing to give them a little ‘funk’! Check out this vibrant Ultimate Rainbow Sprinkle Cake<\/a>.<\/p>\nBaking Powder<\/h4>\n
Bicarbonate of Soda<\/h4>\n
Butter<\/h4>\n
Cream of Tartar<\/h4>\n
Granulated White Sugar<\/h4>\n
Castor Sugar<\/h4>\n
Icing Sugar<\/h4>\n
Brown Sugar<\/h4>\n
Cocoa Powder<\/h4>\n
Vanilla<\/h4>\n
Salt<\/h4>\n
Dried Yeast<\/h4>\n
Oil (canola, vegetable, sunflower, avocado, olive etc.)<\/h4>\n
\nPantry Bonuses<\/h3>\n
Ground Almonds<\/h4>\n
Dark Chocolate<\/h4>\n
Pecan\/Walnuts<\/h4>\n
Food colouring<\/h4>\n