Sunday, November 13, 2011

Baking Inventory

I have no idea what possessed me to spend part of a gorgeous Saturday morning sitting on my kitchen floor with a notebook, but that's exactly what I did last weekend.

I'm notorious for going to the grocery store, armed with a grocery list, and nonetheless ending up wandering down the Baking aisle looking for ingredients. I could happily stare at the spice display for a good 10 minutes if given the opportunity. The grocery list does little to prevent me from picking up extra baking staples, and since I've been on the short end of the wooden spoon so many times in my cooking, I always pick up the odd ingredient that I think might be missing in my cabinet. 

The result of this aimless wandering and guessing is multiples of many of my favorite spices. And of course my favorites are the expensive ones, the ones that make you cringe as they are scanned at the checkout. Since my baking season will be kicking into high gear in the next two weeks, I thought that taking an inventory now would prevent over-buying on the wrong ingredients later. 

So I took my time and went through my spice rack and cabinet shelves to take a full inventory of my baking supplies. How many jars of ginger do I have? How many bags of chocolate chips? Do I have cake flour, bread flour, and all-purpose flour? Everything was noted on notebook pages and taped to the inside of my cabinet door. Lest anything should be buried on a top shelf or behind a taller package, I now know exactly what I have on hand at a glance. Multiples of any items were tallied, and when I go through one I can mark the tally off.

Cabinet organized and ready for the season ahead

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