sf wrote:

> I would think that self-rising whatever is for non-bakers, not for
> bakers. JMO
>


I think self-rising flour is made from soft wheat -- more like cake
flour. They know yur not going to be baking yeasted bread with it, so
it's optimized for quick breads.

It is handy if you need to mix up a mess of biscuits or pancakes in a
hurry, and you can bake without measuring. (it's cheaper than Bisquick)
My mom can do that, and I used to could but am out of practice.

Bob