Most do this wrong. 10 baking ingredients you’re storing wrong

Baking powder should be kept in a cool, dry place, but not in the refrigerator. The moisture in the fridge can cause it to lose its potency. Instead, store it in a pantry in its original container or another airtight container.

To check if baking powder is still active, mix a teaspoon with a half-cup of hot water. If it bubbles vigorously, it’s still good to use. If not, it’s time to replace it.

Nuts contain oils that can turn rancid if stored improperly. Keeping them in the pantry can expose them to heat and light, accelerating rancidity. Instead, store nuts in an airtight container in the fridge or freezer.

This will keep them fresh for months, preserving their flavor and nutritional value. Before using, bring them to room temperature to restore their texture.

Flour is best stored in an airtight container to prevent it from absorbing moisture and odors. If left in its original paper packaging, it can easily become contaminated.

For long-term storage, especially for whole grain flours that contain more oils, keep them in the fridge or freezer. White flour can last up to a year in a cool, dry pantry, but whole grain flours are best used within three months unless refrigerated.

Storing chocolate in the refrigerator can cause it to develop a white film known as bloom, which affects texture but not taste. This happens when the sugar or fat in the chocolate crystallizes.

To preserve the quality of chocolate, store it in a cool, dry place away from heat and light. If you must refrigerate it, wrap it tightly in plastic wrap and place it in an airtight container to prevent it from absorbing fridge odors.

Vanilla extract should be stored in a cool, dark place. Exposure to light and heat can degrade its flavor over time.

Keep it in its original dark glass bottle, which helps protect it from light. If stored correctly, vanilla extract can last indefinitely, continuing to add rich flavor to your baked goods.