Comments on: Pantry Staples – Ingredients Every Baker Should Have

By: Amanda from girlgetsbaking

Amanda from girlgetsbaking — Sat, 05 Apr 2008 06:49:00 +0000

I always just keep lemon juice around and use it to turn soymilk into buttermilk. Buttermilk just doesn’t last long enough for how rarely I use it. Plus, being allergic to milk I can’t use it anyway!s

By: Lalena

Lalena — Sat, 05 Apr 2008 02:03:50 +0000

My mom always had buttermilk on hand…I never know what to do with it

By: feefifoto

feefifoto — Sat, 05 Apr 2008 01:52:40 +0000

The powdered buttermilk is so useful and so often forgotten.

By: becky

becky — Fri, 04 Apr 2008 18:20:28 +0000

this is a really good website. http://www.recipematcher.com

By: 1stopmom

1stopmom — Fri, 04 Apr 2008 17:15:34 +0000

This post is a really good idea. I am always wondering how to stock my pantry properly and what exactly the basics are. You answered my questions, thank you.

By: Tonni Geezer

Tonni Geezer — Fri, 04 Apr 2008 01:11:39 +0000

I would say that I always need bananas… or zucchini or berries or something… I’m usually baking muffins etc for my husby’s lunch