On 5/2/2012 12:51 PM, Judy Haffner wrote:
>
> I haven't bought self-rising flour in years, but found a recipe for
> chocolate cobbler and it calls for 1-1/2 cups of that type flour. At the
> one store I was in yesterday, there was a 5 lb. bag of Gold Medal
> self-rising flour and it was over $5! I didn't want to pay for something
> I would hardly ever use. I came home and looked in a couple of cookbooks
> at the substitution charts and they did not have anything to use in
> place of this flour. I know I would add some salt, but how much? I would
> need to add baking powder or soda (maybe both?) but how MUCH would I add
> to that amount of regular flour?
>
> I'm sure somebody can help me out here, and appreciate it, as will save
> myself some $5 plus change. I could just guess, but would rather have
> the exact measurements.
>
> Judy
>
http://baking.about.com/cs/hintsandt...isingflour.htm