Q: What's the best way to store my baking ingredients? Dear Baker: It's always wise to realize that the product manufacturer will use packaging that maintains optimum quality, and the supermarket will store the product where it also will keep the best in the store. After the consumer opens a package, however, changes begin. These guides will help keep ingredients fresh and leavening agents active as long as possible. Check "use by" dates too. Remember: Refrigeration may be cool, but it's not dry. And freezers now pull moisture and alter flavor of some products.

Baking soda: Keep in a cool, dry cupboard with the top closed. Store up to 18 months. Baking powder: Store in a cool, dry place with the lid sealed. Store up to 18 months or until expiration date. Butter/margarine: Butter and margarine are best if used by the date on the package. Keep tightly sealed and in the coldest part of the refrigerator away from foods with strong odors. Butter can be frozen up to 5 months in airtight freezer bags. Margarine can be frozen up to 9 months in airtight freezer bags. Chocolate: Store in a cool, dry place, 60°F to 70°F, tightly wrapped. Do not refrigerate or freeze. If stored in proper conditions, dark chocolate can be kept up to 10 years. White and milk chocolates contain milk solids and should not be stored over 9 months. Eggs: Store refrigerated at 40°F in their original store carton, large end up, and away from foods with strong odors. Eggs stored in the shell as described above will keep up to a month. Never keep or use cracked eggs. Flour and cornmeal: Enriched all-purpose, cake, pastry, or bread flour should be kept at room temperature in airtight container to prevent drying or taking on moisture. It will keep 6 to 8 months.

• Whole grain flour or cornmeal: Store in airtight containers or bags in the refrigerator or freezer for best results. All flour and cornmeal can be frozen for indefinite storage.
• Wheat germ also should be refrigerated or frozen in airtight bags or containers.

Honey: Store liquid honey tightly sealed in a cool, dry place for up to one year. When refrigerated, honey will crystallize. Re-liquefy honey by placing the open bottle in the microwave and use 100 percent (HIGH) power for 30 seconds. Stir and repeat if needed. Also, liquefy by heating in a pan of hot water over low heat for 10 to 15 minutes. Nuts: Store shelled nuts in an airtight container or bag; keep refrigerated or in a cool place up to 4 months or frozen up to 6 months. Avoid storing near odiferous foods. Sugar:

• Granulated: Store in an airtight container in a cool, dry place up to 2 years Brown: Store in an airtight container up to 4 months
• Confectioners' (powdered) sugar: Store in an airtight container up to 18 months

Yeast: Dry yeast, if stored in it's unopened packets, brick, or jar, may be kept at room temperature in a dry place until its expiration date. Once a jar or brick of yeast is opened, it must be kept airtight and refrigerated, preferably on a shelf in the back of the refrigerator, not in the door. This is to protect the yeast from fluctuating temperatures resulting from regular opening and closing of the refrigerator door.