Self-risng flour problems

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dawnnys

Well-known member
I know this was discussed a while ago, somewhere, but does anyone know if self-rising flour ISN'T usuable in certain cases? (ie. if the recipe calls for baking powder, baking powder and baking soda, etc.)

I had a recent "experience" with a cookoie recipe that I didn't expect. Recipe called for all purpose flour and baking soda. I used the s/r flour and got a strange (but not bad) result. Tasted fine, texture was odd, harder than recipe usually makes.

Thanks.

 
I would only use the self-rising if a recipe calls for it. it already has the baking

soda/powder mixed into it and not suitable for recipes that just need all-purpose.

maybe someone with more pastry experience can shed more light on it for you smileys/smile.gif

 
We don't even see too much self-rising flour here in the southwest. Up until...

...a few years ago, you could only buy self-rising flour in the little tiny sacks --less than 5 lbs.

More popular in the south, I guess... more for biscuits and such.

I agree with Randi. I wouldn't use it unless a recipe called for it specifically, or if I was in an experimentative mood.

Michael

 
I think if your recipe uses baking powder, it's OK to use the self rising, but if extra soda is

needed, or only soda, then it doesn't work well to substitute.

 
Oh, okay, thanks Ang. I was going under the

assumption that if *only* baking soda was called for, self-rising flour could successfully be substituted.

No wonder! (Told ya I'm not a baker!) Thanks again.

 
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