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storage

im new to baking from scratch and to top that off im doing it to be gluten free. i recently bought dry milk, hi maize fiber, cake enhancer, instant yeast and gf flour. what i need to know is how to store my new ingredients to get the most out of them. thank you for any info.

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KAF_Frank
  • Reply by KAF_Frank on February 17, 2012 at 11:21 am
  • badge: King Arthur Baker

Hi,
Dry Milk, Hi-Maize Fiber, Cake Enhancer, and G-F Flour: Store all of these in tightly sealed containers, Cool & Dry in the pantry. All of these will be fine under these conditions for a year.

Instant Yeast: Once the seal is broken, store in a tightly sealed container in the back of the freezer. It will be good for 9-12 months.

Frank @ KAF.