Don't forget that you already have salt and baking powder in the self-rising
flour.
Marilyn
----- Original Message -----
From: "Shannon Wells" <[email protected]>
To: <[email protected]>
Sent: Monday, April 09, 2012 9:16 AM
Subject: Re: [CnD] flour question
Sisi, yes. If recipe calls for 2 cups of all purpose, then you use 2 cups
of self rising. Never used it in a cake. Good luck.
Shannon
On Apr 9, 2012, at 9:50 AM, Sisi Ben-Simon wrote:
Hi Shannon,
would it be the same amount? I mean if the recipe calls for 2 cups all
purpose, would you use 2 cups self rising or less? I thought I'd try it
with a cake, not cookies.
Thanks
Sisi
----- Original Message ----- From: "Shannon Wells"
<[email protected]>
To: <[email protected]>
Sent: Monday, April 09, 2012 4:43 PM
Subject: Re: [CnD] flour question
Sisi, no, you can't use all purpose if the recipe calls for self rising.
However, you can use self rising if recipe calls for all purpose. Self
rising already has salt and baking powder in it. Sometimes, I can tell
the difference in all purpose and self rising by the smell, but never by
the touch. I can't explain the smell of self rising, but it just seems
different. Maybe the difference is that it has a smell and all purpose
does not. I have used self rising flour in cookie recipes, mostly to try
and save time, but the cookies do not turn out as good as when I use all
purpose and the correct measurements for baking powder and salt. Hope
this helps.
Shannon Wells
On Apr 9, 2012, at 9:32 AM, Sisi Ben-Simon wrote:
Hi all,
actually I have 2 questions:
1. is there any way to know by feel if I have all purpose or self
rising flour? That's of course when there's no sighted person around to
ask. :)
2. Is it possible to use self rising instead of all purpose flour? Say
1 cup of self rising for 2 cups of all purpose?
Thanks in advance for your input
Sisi
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