It’s no secret that I love baking. I have a ton of baking stuff – ingredients, equipment, colourings, and so on, and only a small kitchen to keep them in.
So here’s a few quick tips I have for organising your baking ingredients!
1. Buy matching jars
Decanting things into airtight jars is not only more hygienic (and will give your ingredients a longer lifespan), but it means things tessellate perfectly so you can make the most of your space.
2. Use baskets for soft packets and odd-shaped things
They allow you to stack things high while taking up minimal space. Use see-through baskets or group items by type to avoid forgetting about them!
3. Put things in spaces they fit
It sounds obvious, but it’s a waste of space to put tiny sprinkle jars in tall cupboards; try using an over-door spice rack or standalone spice shelves for easy access and more efficient storage.
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4. Have a place for everything
If you have a lot of stuff, like I do, your baking cupboard probably gets out of control every so often. Having a place for everything really, really helps because at worst you have to spend a few minutes putting everything back where it should be. Before we had our kitchen done, we had tiny non-standard-size cupboards, and everything was just piled on top of other things, and it was just a nightmare because I had no idea what I had or what I needed to stock up on.
5. Have a clear labelling system
I’m still in the process of doing this, but I’ve bought some transparent labels to print beautiful lettering on for my jars. On top of that, I’m planning to stick smaller circular stickers or sticky note flags with the “Best before” dates for things like my flours and sugars. This is particularly important for things like gluten-free flour, which really can’t be mixed up with wheat flours or contaminated!
6. Use drawers effectively
Buy drawer dividers to fit your space (and the equipment you want to put in them!). It’s the fastest route to see exactly what you have in there, and easy access is always important with floury fingers!
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