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PANTRY STAPLES

The Dreamhouse Pantry

Not sure what to have on hand? Keep

these essential ingredients well stocked so

you can bake on a moment’s notice.

Flour: Although most of the recipes in this

book call for all-purpose flour, a handful

call for these other types: whole wheat,

oat, cake, and buckwheat. Read through

the recipe carefully to know which flour

you need before you begin!

Sugar: Always keep three basic types of

sugar on hand: granulated sugar, which

is small, white granules that pour easily;

powdered sugar (aka confectioners’ sugar),

which is made by crushing granulated

sugar to a powder; and brown sugar, a

mix of granulated sugar and molasses that

comes in two types, light and dark, and has

a slight caramel flavor. Sanding sugar (aka

pearl sugar), which is large crystals and

comes in lots of different colors, is fun to

use for decorating.

Eggs: When shopping for eggs to use for

recipes in this book, make sure you reach

for a carton labeled “large.” Medium eggs

can result in a dry dough or batter, while

extra-large or jumbo eggs will yield a

dough or batter that’s too wet.

Baking soda: Unlike baking powder,

baking soda must be combined with an

acid ingredient, such as buttermilk, yogurt,

sour cream, or citrus juice, to release the

carbon dioxide that causes cakes, quick

breads, and cookies to rise in the oven.

Always make sure to measure baking soda

accurately, as too much can give whatever

you are making a soapy flavor.

Baking powder: This fine white powder is

made by combining an alkali, baking soda;

an acid, such as cream of tartar; and a

base, usually cornstarch. When exposed to

moisture, baking powder releases carbon

dioxide that creates bubbles in your dough

or batter, causing whatever you’re baking

to rise in a hot oven.

Butter: Always use unsalted butter. Baking

is a science, so using salted butter can

throw off your other measurements and

the flavor of what you are making.

Vanilla extract: This popular flavoring

is made by soaking vanilla beans in an

alcohol solution to extract their deep,

complex flavor and heavenly aroma. Look

for bottles labeled “pure vanilla extract.”

Products labeled “vanilla essence” are not

quite as flavorful.

The Dreamhouse Pantry 11