Self raising flour

What is the difference between self raising and regular flour and how do I make regular into self raising? Brian Waterloo Canada

Reply to
bfairey
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Self rising flour contains leavening agents...or baking powder.. Regular flour is just plain all purpose flour.

You can make your own SRF by adding a teaspoon of baking powder (and optionally a pinch or two of salt) to a cup of all purpose flour. and sifting it three times ( in order to incorporate).

Reply to
chembake

Self rising flour contains leavening agents...or baking powder.. Regular flour is just plain all purpose flour.

You can make your own SRF by adding a teaspoon of baking powder (and optionally a pinch or two of salt) to a cup of all purpose flour. and sifting it three times ( in order to incorporate).

Reply to
chembake

Reply to
graham

Chembake gives the recipe but, as you live in Canada, it should be available at your local supermarket. It is widely available in Calgary, for example. Graham

Reply to
graham

Traditionally in the bakery, we used to make self raising flour for our scones. We used the ratio of one ounce to the pund.... in other words in today's language, it is 1:16 baking powder:/Flour

It is important to sieve well, which assists the mixing process, and also removes any concentrated levels of baking powder.

If the reaction is too strong, or the taste is too prevalent, then reduce the ratio.

Reply to
mr burp

Why must you add salt? All the recipes for SR flour demand it. Graham

Reply to
graham

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