The Economic Times

Using flour straight from the fridge? Let it warm to room temperature first; cold flour can change how baking powder and yeast work once you start baking

Baking success can be compromised when using cold flour directly from the refrigerator. The lower temperature disrupts the work of leavening agents such as yeast and baking powder. For consistent results, it's advised to let refrigerated flour reach room temperature before mixing. Additionally, storing flour in airtight containers ensures its quality and freshness. Always use fresh leavening agents for the best results in your recipes.