How Far In Advance Can One Mix Dry Ingredients--

Baking By StormyHaze Updated 10 Aug 2011 , 12:26pm by scp1127

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StormyHaze Posted 10 Aug 2011 , 5:47am
post #1 of 3

-- and it not be affected? Like say, baking soda/powder, flower, salt, spices etc..? I Kind of went ahead and did it before I asked (D'oh!), but I mixed my dry ingredients to be used tomorrow (most likely in the morning). They are all saran wrapped.

How long will it be ok for?
What activates the baking soda/powder? If i remember correctly yeast is activated by sugar.. Though i dont know if baking soda/powder works the same way..

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mena2002 Posted 10 Aug 2011 , 6:51am
post #2 of 3

It'll be okay, the baking soda/powder are activated when it is mixed with the wet ingredients. So you can even mix together just the dry ingredients days ahead and it would be fine. I've done it numerous times without any problems.

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scp1127 Posted 10 Aug 2011 , 12:26pm
post #3 of 3

It is as strong as its weakest link. For example, if the leavening expires in 6 months, that's it.

The only problem with your application is if some of the dry are mixed separately with other ingredients before full incorporation.

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