I've been fantasizing about making my kitchen more efficient. One idea I had was to measure out the dry ingredients for key recipes and storing them in individual baggies. I do know better than to add the yeast to bread mixes, as the salt kills the yeast on contact. Are there any other interactions I should be aware of before I bag up half my pantry? I'm particularly concerned about whether the baking soda/powder will start reacting with the sugar (clearly if they taught high school chemistry with this sort of thing in mind, I would have paid attention).