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Preparing dry ingredients ahead of time

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  • Parrot Mom Dec 22, 2004 07:51 AM
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Have found a wonderful recipe for an apple coffee cake and I'm wondering if I can pre-mix the flour, baking soda, baking powder and salt ahead of time and put in separate baggies or in jars. When I need the cake I could just cream the butter,eggs and sugar and add the pre-mixed dry ingredients and sour sour cream.. I also intend to mix the topping ahead with the nuts, cinnamon, brown and white sugar.

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  1. I'm not an experienced baker, but that seems like a good idea to me. Why would there be any question? Or is it a concern over whether the baking powder or baking soda would lose their qualities?

    1 Reply
    1. re: Deenso

      First, I was trying to save myself continually making a mess in the kitchen (I'm a sloppy cooker and I want to serve this still warm).. Thanks I'm going to put together several dry packages and keep in a cool place.

    2. I do this all the time. Especially if I want to make something for breakfast or brunch (muffins, etc.) I mix the dry ingredients in one bowl, then combine the other ingredients in another bowl (I have even beaten together the liquid/butter/egg mixture and kept it covered and refrigerated overnight). Then briefly beat the liquid stuff again in the a.m. before throwing the whole mess together and baking. It saves on measuring and cleanup in the morning, when I can't face such chores, but still allows me to serve a warm freshly baked thingy.

      No reason why you couldn't do the dry ingredients in baggies, then add the liquid mixture at a later time.

      1 Reply
      1. re: Nyleve
        c
        Caitlin McGrath

        Absolutely, I do this, too. If you're making a baked good with oil, you can do the wet ingredients in advance and refrigerate and rewhisk, as Nyleve suggests. I combine as many different recipe parts as possible ahead of time for ease and neatness.

      2. I haven't done it in years, but I used to mix big batches of the dry ingredients and keep the mix on hand so it was always ready for pancakes, waffles, biscuits...I am sure many cookbooks give the proportions for this but I'd be glad to dig up my old "master mix" recipe if anyone is interested.