Having a serious baking problem since we moved to Oregon.

sfnative · ‎03-10-2010

Yesterday made "Strawberry Sour Cream Cake," which is placed in a bundt pan. The recipe was posted here by "LoLa" at least 5 years ago and until we moved to Oregon, enjoyed the cake soooo much, taking it to work, etc.

Problem here, which has been verified by my daughter, is that flour, baking soda and baking powder have zilch life. By that, I mean once opened, and even if placed in a properly sealed container, the life just drains out of these products.

Once again, my Strawberry Sour Cream Cake sort of turned out like a rubber cake, with minimal rise.

I had plans to share it, but no way. Am an excellent baker, so this is really throwing me. Have really had it. From now on, flour, soda and baking powder will reside in my pantry max 45 days.

Anyone else have this issue? Would appreciate hearing from you, if you experience the same thing.

OnlyShopsOnline · ‎03-09-2010

I remember reading, a long time ago, that baking powder has a short life, unless kept in the freezer. I don't bake often so that's where I keep mine. I also keep my flour in the fridge.

Another idea....are you now at a higher altitude? That can affect baking. Also, check the temperature of your oven.

"I've been here since October 2006. Wow!"

Sweet_Serenity · ‎01-22-2016

@sfnative wrote:
Yesterday made "Strawberry Sour Cream Cake," which is placed in a bundt pan. The recipe was posted here by "LoLa" at least 5 years ago and until we moved to Oregon, enjoyed the cake soooo much, taking it to work, etc.

Problem here, which has been verified by my daughter, is that flour, baking soda and baking powder have zilch life. By that, I mean once opened, and even if placed in a properly sealed container, the life just drains out of these products.

Once again, my Strawberry Sour Cream Cake sort of turned out like a rubber cake, with minimal rise.

I had plans to share it, but no way. Am an excellent baker, so this is really throwing me. Have really had it. From now on, flour, soda and baking powder will reside in my pantry max 45 days.

Anyone else have this issue? Would appreciate hearing from you, if you experience the same thing.

Same here! Since moving to Boco Ratan, Banana bread isn't the same. By the way, Did you leave your abusive relationship? Hope for your well beinging and safety you found the strength to leave.

Kachina624 · ‎03-10-2010

@sfnative Why would being in Oregon make a difference in the shelf life of flour and BP? Are you on top of a mountain? If not, the only thing I could think of would be the humidity and other places have equal if not more humidity and do not have a problem. I seriously question that theory. Maybe your BP was on the grocery shelves too long.

I would contact the manufacturers of the products you're using and ask them. Everybody has a website these days with a "contact us" address for email.

New Mexico☀️Land Of Enchantment

happycat · ‎09-18-2010

@sfnative, Are you higher in altitude? I am not, but I have heard that makes a difference.

I am wondering if that has anything to do with it?

I just try to remember to check the dates my baking items. I usually only have problems when I forget.

Newgate · ‎09-05-2014

Could be altitude if you are high!

When we go to the mountains my pancakes never turn golden brown!

sfnative · ‎03-10-2010

@OnlyShopsOnline wrote:
I remember reading, a long time ago, that baking powder has a short life, unless kept in the freezer. I don't bake often so that's where I keep mine. I also keep my flour in the fridge.

Another idea....are you now at a higher altitude? That can affect baking. Also, check the temperature of your oven.

@OnlyShopsOnline

Am aware of short shelf life - my issue in this recipe is with baking soda - however, my problem is rather on the ridiculous side of things. I'm in Portland, so am a little above sea level. Oven temp checks out, too.

sfnative · ‎03-10-2010

@Sweet_Serenity

Sorry to hear about your banand bread! And I bet you've got your ingredients properly stored, just as I have. It's really frustrating. I wish our local newspaper had a cooking section, so that Ii could write in and ask a question.

Re your question: Just a bit ago, I logged on and wrote a piece, bringing my situation up to date. Thanks so much for asking.

sfnative · ‎03-10-2010

@Kachina624 wrote:
@sfnative Why would being in Oregon make a difference in the shelf life of flour and BP? Are you on top of a mountain? If not, the only thing I could think of would be the humidity and other places have equal if not more humidity and do not have a problem. I seriously question that theory. Maybe your BP was on the grocery shelves too long.

I would contact the manufacturers of the products you're using and ask them. Everybody has a website these days with a "contact us" address for email.

@Kachina624

Kachina,

I know, I know, I know. This is ridiculous. I moved from California to Portland, OR. Yes, the weather is different here, as in 4 seasons. After numerous baking failures right off the bat, spoke with my daughter, who was once a Cordon Bleu Pastry Chef. She indicated this is a common issue in the Pacific Northwest, also stating that all flours, baking soda, baking powder, and like baking products must be kept in solidly sealed containers and in an area of the house which is not subject to wide temperature fluctuations. Though I've followed these recommendations to the Nth degree, my baking still suffers, hence my decision to store these goods for no longer than 45 days.

Cannot figure out why storing in the most excellent containers I can find, does not guarantee product viability.

Thanks for your suggestion to contact product manufacturers with my problem. I will certainly do that!

sfnative · ‎03-10-2010

@happycat wrote:
@sfnative, Are you higher in altitude? I am not, but I have heard that makes a difference.
I am wondering if that has anything to do with it?
I just try to remember to check the dates my baking items. I usually only have problems when I forget.

@happycat

I moved from sea level to 50 feet above sea level, so this is not an issue.

All of my products are stored way beyond suggested means and I do keep track of dates, too.

Per Kachina's suggestion, I'm going to contact product manufacturers to see if I can become enlightened.