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Old 23-03-2005, 12:29 AM
 
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Default Self rising flour

The only difference between self rising flour and just flour is baking
powder?

Is this true and if yes how much baking power would you use for a
recipe calling for a cup of self rising flour?


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Old 23-03-2005, 01:08 AM
Dimitri
 
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wrote in message
oups.com...
The only difference between self rising flour and just flour is baking
powder?

Is this true and if yes how much baking power would you use for a
recipe calling for a cup of self rising flour?


http://www.practicalpantry.com/staples/page16.html


Substitutions
There is no substitute for self-rising flour, but you can easily make your
own out of all-purpose flour. To make 1 cup of self-rising flour, take 1 cup
all-purpose flour and add 1-1/2 teaspoons baking powder and 1/2 teaspoon
salt.
In some recipes that call for all-purpose flour and baking powder, you may
be able to substitute self-rising flour if you decrease or eliminate the
baking powder and salt called for in the recipe.
Do not use self-rising flour in recipes containing yeast unless the
recipes specifically calls for it.

There is a slight problem here many flours are regional in nature for
example White Lilly Flout is specifically designed for Southern cooking
as=nd IMHO is the best for biscuits. Etc.

Dimitri




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