sam111
Cook
First would flour go bad quicker if you pre-mixed it with leavning agents like
baking soda , baking powder ,...etc ( could I do this with out getting the pre-mix ones with all the additional unnatural ingredinats )
What I was thinking is that since baking soda or powder lasts on its own for a really long time and flour lasts a really long time the combination would as well.
Is this correct or is there some chemical breakdown reaction even when there is no liquids involved between these items?
Next thing that I am wondering about is when you make a cake or brownies or cookies (homemade) what is the defining factor of when it goes bad.
Obviously if the combination of flour and leavning agents don't go bad then it would be either the egg , milk , or butter/shortening products. And I would think the water from the milk when cooking evaborates so it would be the equivalant to powedered milk at best but probably around evaporated/condensed milk which can last still a long time.
Egg don't know how long this can last before going bad in the sugar (preservative)
Nor do I know how long it would take shortening to go bad in the sugar.
But I am think the defining factor is the shortening and maybe the eggs in the dessert that make it go bad faster then others.
O and maybe the air as well wonder how long if it was vaccum sealed a cake or brownies and left out with no exposure to air it would still go bad eventually but would it take an longer to go bad (basically trying to rule out the air being a major factor but probably is )
baking soda , baking powder ,...etc ( could I do this with out getting the pre-mix ones with all the additional unnatural ingredinats )
What I was thinking is that since baking soda or powder lasts on its own for a really long time and flour lasts a really long time the combination would as well.
Is this correct or is there some chemical breakdown reaction even when there is no liquids involved between these items?
Next thing that I am wondering about is when you make a cake or brownies or cookies (homemade) what is the defining factor of when it goes bad.
Obviously if the combination of flour and leavning agents don't go bad then it would be either the egg , milk , or butter/shortening products. And I would think the water from the milk when cooking evaborates so it would be the equivalant to powedered milk at best but probably around evaporated/condensed milk which can last still a long time.
Egg don't know how long this can last before going bad in the sugar (preservative)
Nor do I know how long it would take shortening to go bad in the sugar.
But I am think the defining factor is the shortening and maybe the eggs in the dessert that make it go bad faster then others.
O and maybe the air as well wonder how long if it was vaccum sealed a cake or brownies and left out with no exposure to air it would still go bad eventually but would it take an longer to go bad (basically trying to rule out the air being a major factor but probably is )
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