Can I store dry ingredients (flour, baking powder, baking soda, etc) together?
I am planning on making a bunch of gingerbread this year, the recipe I use takes both baking powder and baking soda. In order to cut down on dishes and time I thought I might mix all of the dry ingredients together in multiple batches and store it in the fridge for a week or two until I have time to actually bake it.
Can anyone tell me if it will cause problems to store baking powder and baking soda (and the rest of the ingredients) mixed together for couple of weeks in the fridge?
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As long as they're all dry ingredients, then you should be just fine — after all, that's exactly what a box of packaged cake mix is.
Again, if it's just dry ingredients, I see no need to refrigerate it. I would put it in an airtight container — preferably a glass jar*. Placed in your pantry, it should have a shelf-life of a least a couple of months.
* Glass jars are my preference for storing dry ingredients — they're easy sanitize, and the twist-off cover makes an airtight seal:
You're basically making self-raising flour this way (slightly different proportions). It will keep as long as the flour, at room temperature. And if kept clean and dry the date on flour is quite conservative. You've probably got months to use it, and the worst that would happen is slightly less rise. Damp of course is another matter.
@ElmerCat is almost completely correct (cake mix has a slightly shorter shelf life than the ingredients but still years), but in the specific case of baking soda and baking powder, there is additional assurance available: baking powder is made by grinding baking soda with cream of tartar, therefore mixing them is only making a modified ratio, and will not shorten shelf life at all. Other dry ingredients added to the mix may shorten the shelf life some (Not that you would notice in normal usage).
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