Cooking Essentials and Leavening


This category includes

"Cooking Essentials

and Leavening" needs...


Also in food storage terms, we place "Eggs" under this category as well.

Suggested amount to store for 1 adult for 1 year

is 6 lbs. for this category, including eggs.

Having chickens for fresh eggs would be ideal!
If not able to, I would store dry powdered eggs. Eggs are packed with protein and "pastured" eggs (from free roaming and cage free chickens) provide more than a dozen essential nutrients, including vitamins A, B12, D and E, brain-healthy choline, omega-3 fatty acids, and eye healthy lutein - all of which is found in the yolk.

Cholesterol gives eggs a bad rap, but there's a lot more to it than that.
Our lifestyle of "overcarbsumption" and junk food causes inflammation and cholesterol is best controlled by proper and healthy eating habits! Food is our medicine!


WHOLE Powdered Eggs ~ each #10 can weights 2.25 lbs (equivalent to 81-90 fresh eggs)
Powdered eggs were originally created so that military units in the field could always have access to eggs. They are made from fresh eggs. They are washed and then opened. The liquid egg product is then filtered and chilled, which destroys bacteria such as salmonella! This means that we can eat cake batter, brownie batter and cookie dough made from powdered eggs! Next, the egg product is dried, usually through a spray drying process, to create a free-flowing powder.


I think of my other Cooking Essentials and Leavening needs in these 3 ways:

(1)  What do I store in order to make 1 large loaf of WW Bread daily for a year?

Find this under "Dough Enhancers Year Supply Amounts".
See main topic "Great Bread is So Easy" and then subtopic "Homemade DOUGH ENHANCERS", then we'll see this subtopic.
(2)  What do I store to have the essential baking needs?

(3)  What do I store to enhance my family's meals and menu?


Note: I do have the regular table salt stored, but only for emergency backup and/or for bartering.
I only use Himalayan Salt everyday -- see topic "Immune System", then see "Vitamins Found in Foods" and then see Himalayan Salt. Costco has a 5lb canister container of this!

I consider these all "Essential Cooking Items" and will be explained here.
See "Basics of Storing Food" and subtopic "Using Calculator Charts" for suggestions on how much to store.

What I'll need for Bread ~
The basic items I'll need to make bread are: (besides the whole grain)

Homemade Dough Enhancers (true, can be done without it, but some are already in our year supply and these "Enhancers" add to the luxury of "better" bread, and provide even more nutrition, so why not)? smileyYeast, Salt

(Info on FATS, SALT AND YEAST can be found in topic "Great Bread is So Easy" under subtopic, "Each Ingredient's JOB".)


What I'll Need for "Basic Essentials" Cooking Needs ~
These would include:

Baking Powder
Baking Soda
perhaps Cornstarch (although flour can be subbed for this)

These as well, are in their own category on the food storage calculator charts, as to how much to store, but sometimes they're lumped together and we may not know how much is needed of each particular item........ so here is a guideline (my opinion) ~


What I'll Need to Enhance our Meals and Menus ~
This would include:

Spices, herb seasonings, etc and Bouillons

Make a note of what your family tends to use in a month's time and record it.
Emergency Essentials offers a fantastic way to store these: "My Choice" cans.
They are 1/4th the size of the bigger #10 cans. We can dip in and out of these with the included plastic lid and being placed in that double enameled can, gives them a 20 year + shelf life! The same herb, spice etc. packaged in a plastic bag would only have a 5 year shelf life.





*Determine what amount of dry powdered eggs will be stored, based on information given here

*1 pound each of baking soda and baking powder

*5 - 8 pounds salt (this is the range of what has been suggested; determine for your needs)

*3 - 4 lbs (called bricks) of SAF Yeast.
Some may only recommend having 1 lb of Yeast, but that would only give you about 2 medium loaves of bread a week. I'd plan for more! They're just a few dollars for the pound and I wouldn't want to skimp on being able to make bread! Sharing with others I'm sure would make many happy in a time of need! heart

* 1 pound of bouillon, soy sauce, etc.

*and some cornstarch wouldn't be a bad idea to have either; you can always find a use for it (it's cheap enough) and it can always be used (like other items) as a "bargaining" tool --- that's how I look at "storing some items" -- you might not need it immediately or as much, but would be a great thing to trade for something else you DO NEED! wink

See "SUBBING" topic to see what you can sub for cornstarch and baking powder.




Dry Powdered Eggs - 10 year shelf life, but may even be used for longer period of time beyond that. You'll know if eggs are bad - they WILL SMELL rancid! So keep eating until you smell something wrong!

These "Cooking Essentials" (leavening) will have a 20 year + shelf life, if stored in a "can", but if in a cardboard box (like what they generally come in from grocery store shelf) or plastic bag, shelf would go down to about 5 years!

#10 size can of Baking Powder is 5 lbs  -  SHELF LIFE of 20 + years.

#10 size can of Cornstarch is 3.75 lbs  -  indefinite SHELF LIFE.

#10 size can of Baking Soda is 6 1/2 lbs  - SHELF LIFE of 20 + years.

Salt  -  indefinite shelf life

A BYU study examined the leavening power of baking powders stored for up to 29 years in their original cans.  All samples successfully leavened biscuits and demonstrated carbon dioxide evolution in lab experiments.

Cornstarch is sometimes referred to as "not being an indefinite shelf life"; this is only because "they take on" smells around them, so buying in this double enameled can would preserve their freshness and not be ruined by surrounding odors, like what would happen if stored in their regular box!

*the issue with baking powder and baking soda is to keep them DRY! They quickly absorb water from the air, thus diminishing its power to give a leavening burst when rehydrated.

That's why, if kept in anything but a doubled enameled can, they will lose their effectiveness. That's also why you DON'T refrigerate them as they'll pick up moisture from the frig. When opening the #2.5 or #10 can, quickly put lid back on or store remaining product in mason jars with tightly screwed on lid. If we're opening these cans, then it is an emergency situation; we would use them up without worrying really about them going bad (absorbing moisture where they'd lose their effectiveness).

Although Salt is prone to absorbing moisture, it is not affected by it; it is fine to keep in its regular storebought canister; although you can pour out into mason jars if you like.


Might be a good idea to store more baking soda than is suggested because in addition to being a leavening agent, it can be used as: teeth cleaner, household cleaner, dish cleaner, laundry detergent booster, tarnish remover.

In case you want to "test" to see if the baking powder and baking soda is still good and active:
Baking powder -- pour 1/2 cup boiling water over 1/2 tsp; should bubble violently immediately
Baking soda -- put 1/2 tsp into 4 T white vinegar in a bowl; should bubble violently immediately


Some measurement "helps" ~ ("T" is for Tablespoon; "t" is for teaspoon)

3 t = 1 T

4 T = 1/4 cup

1/4 cup = 2 oz

1 oz = 2 T

8 oz = 1 cup

16 oz =  1 lb = 32 T

If in doubt about a "weight" (like pasta), compared to a "liquid" weight, then use a food scale.





Copyright 2012 for personal use only