There are a few things that you should always keep in your home as a baker. My Recipes has a great list and explanations to what you should have at all times. Here are a few of them:
Aptly named, all-purpose flour can be used to create just about anything, from fluffy pancakes to dense baguettes. We’d recommend sticking to the unbleached white variety, but for those with specific dietary restrictions or preferences, you can also opt for whole-wheat all-purpose flour or alternatives like gluten-free, rye, and buckwheat flours. However, make sure to adjust the recipe accordingly if you’re using a kind of flour that isn’t initially called for. Depending on the kinds of baked goods you make frequently, you might want to also invest in more specific forms of flour, like cake flour and pastry flour, each of which has its own balance of ingredients to produce unique end results.
While it probably seems like a no-brainer to always have salt in stock, this seasoning can make or break the balance and overall flavor of your baked goods, even when used in very small amounts. Though larger flaky sea salt isn’t typically called for in baking, it can be sprinkled on top of both sweet and savory creations to add some texture and flavor.
If you see the word “sugar” in a recipe, it’s generally referring to granulated sugar, the standard sweetener used to make just about any baked good. As a rule, granulated sugar should be kept well-stocked in your pantry at all times.
Confectioners’ Sugar (a.k.a. Powdered Sugar)
Essential for making icings and frostings, as well as lighter recipes like meringues and whipped cream, this finely ground version of white sugar dissolves quickly in liquid, making it the perfect base for glazes and sweet sauces.
This alternate form of sugar is a combination of white granulated sugar and molasses, resulting in a moist, slightly sticky texture and darker tone. Brown sugar is necessary for the creation of many richer baked goods, like Brown Sugar Icebox Cookies and Brown Sugar Pound Cake. While brown sugar comes in light and dark varieties (depending on the percentage of molasses), these can generally be used interchangeably and won’t alter the outcome of your recipe significantly.
Check out the rest of the awesome 23 Staples HERE.