What is the different uses for all purpose and self rising flour?!
Answers: I know what makes the two different. But what should you use each of them for and how do you know which one to use if the receipe does not say which?
Self-rising flour already contains leavener and salt. Recipes that use all-purpose flour either do not need leavener or add it in the form of baking soda or baking powder. The amount of leavener needed depends on the final result desired, cookies for example have different requirements to cakes. Incorrect levels of leavener usually spell disaster. Other ingredients can also have an effect on leaveners if they have acidic or alkaline properties.
It is easier to substitute all-purpose for self-rising than vice versa. In general self-rising is used in cakes, it is not usually considered suitable for pastry, breadmaking or cookies but specific recipes may use it in this way.
Self-rising has a shorter shelf-life than regular flour as the leaveners become less reactive over time so try and use your bag of flour sooner rather than later for the best results.
self rising has the baking powder and salt already in it, use only in recipes that list it, otherwise regular flour is best in most cases.
Unless the recipe calls for "self rising" you would use "all purpose flour" as with a recipe that would call for cake flour, (it is a finer flour) you would use cake flour or look up the substitute (lesser all purpose flour) but you results would be a little different....