Essentials Every Pantry Needs

10 Baking Essentials Every Pantry Needs

With these baking must-haves, you’ll be able to whip up countless treats in a flash. Here’s how to set your pantry up for success.

There are baking staples that every household needs, meaning that no matter who stops by for unplanned afternoon tea (hey, Mom-in-law!) or if the kids want a freshly baked treat, you’re equipped to whip up magic.

We’re here to help you unleash your inner baking guru – and to set you off on your journey, we have supplied each of our subscribers with a voucher to buy the ingredients you need to get going.

We’ve listed everything you need to get started (except salt, as we presume you already have this in your pantry).

The 10 products every baker needs.

1. Cake flour

   This type of flour is finer than all-purpose or bread flour, making it ideal for cake recipes. If your bakes are flopping, you may be using the wrong flour or too much flour. Learn more about how to prevent common baking fails.

2. White bread flour

   This flour is perfect for those tasty pot breads, vetkoek, ujeqe, challah and other savoury recipes. Try our collection of great South African breads. For sweet recipes that use bread flour, think Cinna buns, babka, hot cross buns and more. Looking for inspiration? Try this Sasko corn jeqe (steamed bread) recipe.

3. Baking powder

   Baking powder is used in numerous sweet and savoury baking recipes. Depending on how frequently you bake, we recommend buying a smaller amount more often to ensure freshness. You could even start with Moir’s 200g Baking Powder tub and then purchase 200g refill packets as needed.

4. Vanilla essence

   Ah, the comforting smell of vanilla! Fresh vanilla is hard to find, finicky to work with and very expensive, which is why most baking recipes require a more easy-to-use and affordable essence. We recommend Moir’s 40ml or 100ml Vanilla Essence, depending on how frequently you bake. Looking to add a hint of sweetness to something without using sugar? Drop in a teaspoon of vanilla essence. It works wonders, like in this mixed berry mascarpone.

5. Bicarbonate of soda

   This is not only a baking pantry staple, but a household must-have as it uses stretch beyond the baking tray (it’s a great, natural cleaning aid and can also be used to balance out acidity in a tomato soup or pasta sauce). Like baking powder, bicarbonate of soda is a leavening (or raising) agent, but its function is slightly different, and you may often see recipes that call for both. Bicarbonate of soda helps baked goods brown better.

6. Milk

   This does not have to be fresh milk or even dairy milk but forms of milk are used in a multitude of recipes, so make sure you always have a stash in the pantry (long-life will do). If you’re using milk alternatives, we recommend almond or oat milk for sweet baked goods and soya milk for savoury sauces and bakes, as the flavour is more subtle.

7. Sugar

   There are so many types of sugar and they each serve a unique purpose. We recommend having a variety on hand – including white sugar, brown sugar, castor sugar and icing sugar – so that you’re able to whip up a variety of recipes, icings and more. If you must just choose one, make sure you have classic white sugar. Brown sugar contains molasses and will give your baked goods a slightly different flavour, whereas white sugar is more neutral and versatile.

8. Fats

   Baking and cooking recipes all require some form of fat. The most-used fats for baking include butter, margarine or a neutral flavour oil, such as heart-healthy canola oil. It’s recommended to always keep in the pantry and stock up on butter for specific recipes, as needed.

9. Yeast

   Yeast is another type of leavening agent used specifically for breads, doughnuts, cinnamon buns, pizza dough and more. It’s crucial to use fresh yeast for your baking, and since yeast has a shorter shelf life than other products, we advise buying smaller packets and topping up regularly, depending on how frequently you bake. Try this amaginywa recipe

10. Eggs

    Granted, eggs don’t keep nearly if the above pantry ingredients, but they are essential for many baking recipes, cakes, and tarts. Which egg size is best? Most baking recipes call for large eggs. Mediums are too small, and XL or jumbos are too big and could throw off your measurements.

    Some recipes, such as muffins, can work easily with egg replacements like ‘flax eggs’ or ‘chia eggs’. Brush up on your baking substitutions

It’s important to note that using fresh ingredients ensures baking success. Always check the expiry dates on yeast, flour, and baking powders to make sure that you are ready to rock and roll when the baking urge hits.