Self rising flour vs. all purpose flour in recipes question?!
I usually use self rising flour in my recipes because I don't keep all purpose (plain) flour all the time!. I never notice a difference in my recipes so I want to know if anyone knows why most baking recipes call for plain flour and adding salt and baking powder!.
If they work just the same (in my opinion) I don't get why the recipes are so specificWww@FoodAQ@Com
If they work just the same (in my opinion) I don't get why the recipes are so specificWww@FoodAQ@Com
Answers:
some recipes require more or less leveners (salt, baking powder, baking soda) than is provided in the self rising flour mix!.Www@FoodAQ@Com
Self rising flour already has the leavening agents in it whereas all-purpose flour does not!. I always keep all-purpose flour on hand because different recipes call for different leavening agents!. I have never used self-rising flour!. Most recipes call for all-purpose flour!. Maybe you should try a little experiment using both flours on the same recipe and compare the two!.Www@FoodAQ@Com
If you used plain flour inplace of self-rising flour in a favorite recipe of yours, you will certainly know the answer!. Since the self rising flour has the added leavening agents already in the flour it is easier to use, more costly as well!. I rarely use self raising flour!. Www@FoodAQ@Com
Your cooking will improve if you use the proper flour!. One has things added to it while the plain does not!. Most recipes books can tell you what to add to plain flour to make it self rising!. LIKE baking powder or soda or salt!. Www@FoodAQ@Com
I think it is the assumption most people have AP flour!.Www@FoodAQ@Com
I'm not sure, but I love your Grinch picture!.Www@FoodAQ@Com
i dont know but id like to find out tooWww@FoodAQ@Com