This is what we learned from all that time hunkered down with the oven on.
1. Double your dough
The next time you make cookies, make it a double! Scoop the extra dough balls onto a parchment-lined baking sheet, freeze until firm, then transfer to a resealable plastic freezer bag. Bake from frozen at 300° for 15 to 20 minutes, depending on the size.
2. Stash your bananas
Got bananas past their prime? Into the freezer they go! And don’t bother peeling them; just pop them in whole. When it’s banana-bread time, defrost them in a bowl, then squeeze the fruit right out of the peels and mash it up.
3. Pack your pantry
Build your home baking pantry like the pros do: Slowly stock up so you’re always prepared. Make an inventory of shelf-stable baking staples (flour, sugar, baking powder), then add an item to your shopping list occasionally and stash it away as a backup.
4. Snooze your starter
Being a sourdough parent can be soothing, but it’s also a lot of work. If you’re not making as much bread these days, feed your starter, let it come to peak, then put it in the fridge. Once a week, take it out of the fridge, discard half of the starter, then feed it again.
This article originally appeared in our Winter/Spring 2021 issue. Get the magazine here.