Do you use all purpose or self rising flour, and where are you from orginally?!
Have you tried the other!? Why or why not do you use one and not the other!?Www@FoodAQ@Com
Answers:
I use both!. My Mom taught me to use self rising flour for things like biscuits, dumplings, and breads!. I use all purpose though for "breading" things like chicken, cake pans, etc!. I am from Tennessee!.Www@FoodAQ@Com
Most recipes call for all purpose flour, you can add stuff to it to make it self rising!. I am from Cincinnati, Ohio!.Www@FoodAQ@Com
if self rising is not specified in the recipe, all purpose should be used most of the time, self rising does work very well in biscuits or scones, and batters or dredges for fryingWww@FoodAQ@Com
I use All Purpose unless someone accidentally buys Self Rising, which is very salty!.
None of your business where I'm from!. Www@FoodAQ@Com
None of your business where I'm from!. Www@FoodAQ@Com
I use all purpose - just like my mom!. We are from Wisconsin!. I have tried self rising, but I guess I am just used to all purpose!. Www@FoodAQ@Com
I'm from California!. I use all purpose flour!. It seems most recipes call for that so that's what I've always got on hand!.Www@FoodAQ@Com
I use self rising flour, because I don't know how to add yeast and stuff!. My family is originally from Kentucky, USAWww@FoodAQ@Com
I use All Purpose mainly because my Moms always uses it and i didn't know there was the other kind!.
I'm from California!.Www@FoodAQ@Com
I'm from California!.Www@FoodAQ@Com