Name: Homemade Baking Mix
Ingredients: 4 cups all-purpose flour; 4 cups whole wheat flour; 1⅓ cups instant nonfat dry milk; ¼ cup baking powder; 1 teaspoon salt

Why it works: Wheat and milk are a kitchen classic. They rank in the top 6% of all ingredient pairs, and cooks put them together in 2,418 recipes. Both carry (e,z)-2,6-nonadienal, which smells cucumber, melon. The science ↓

Homemade Baking Mix

Ingredients

Directions

Mix all ingredients together.
Keep in airtight container at room temperature.
Stir mix before using.

Nutrition, whole recipe (rough)

604Calories

21 gProtein

9 gFat

107 gCarbs

What these numbers assume: 3 portions

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Milk	1 cup (244ml) whole	149
Salt	1 tsp (6g)	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

Wheat + milktop 6% of all pairs

Smell alikemoderate

Cooked together2,418 recipes

Shared aroma: (e,z)-2,6-nonadienal (cucumber, melon).
Flour + wheattop 12% of all pairs

Smell alikemoderate

Cooked together4,373 recipes

Shared aroma: isobutyraldehyde (malty, green).
Flour + milktop 14% of all pairs

Smell alikelow

Cooked together78,219 recipes

Shared aroma: isobutyraldehyde (malty, green).

Flour and milk barely smell alike, yet cooks put them together in 78,219 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

All-purpose flour: Provides the main structure and body of the mix.
Whole wheat flour: Adds structure, a nutty flavor and a denser texture than white flour.
Instant nonfat dry milk: Adds milk solids that promote gentle browning and add richness to baked goods.
Baking powder: Releases gas when moistened and heated, giving baked goods lift.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.