| ▲ | twodave 2 days ago | |
I looked into this not long ago, and the main ingredient that is hard to store the way you would a mix is fat. Most recipes need it, and “wet” fat like butter or oil behaves quite a bit differently than the milk solids or whatever else they add to premixes. It’s not impossible to account for, of course, but there is a real convenience factor. | ||
| ▲ | roxolotl 2 days ago | parent [-] | |
You can actually buy stuff like that if you really want to keep a mix on hand. The King Arthur powders are great: https://shop.kingarthurbaking.com/items/bakers-special-dry-m... https://shop.kingarthurbaking.com/items/dried-buttermilk-pow... And I’ve never tried it but here’s powdered butter: | ||