Lumps of baking soda can spoil the taste of baked goods. Although dry ingredients do not require sifting, baking soda does. I use a tea strainer to make sure there are no lumps. To measure dry ingredients, use the standard 1/4, 1/3, 1/2 and 1 cups for liquids, use a glass measuring cup on a level surface, pourin the liquid, and read it at eye level. Always store whole wheat flour in the freezer.
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