Leavening agents like yeast, baking soda and baking powder
lose their potency very quickly. Check the “use by” date on yours and replace
any that have passed their prime. Baking soda and baking powder should be
stored in a cool, dry place away from sunlight. I’ve always kept mine in the
cupboard above the counter nearest my stove, but I may need to rethink that.
The heat and humidity there could explain why my biscuits and muffins have been
a little disappointing. After you’ve opened it, store yeast in the fridge. I’ve
always kept mine on the fridge door, but Fleischmann’s recommends keeping it in
the back away from drafts. To check your yeast for activity, add a teaspoon of
sugar to 1/4 cup of warm water in a measuring pitcher. Stir in 2 1/4 teaspoons
of yeast and let stand ten minutes. If it foams up to the 1/2 cup mark, the
yeast is active.
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