previously, i gave a "recipe" for self-raising (rising) flour which i much preferred over others i had tried in the past. because that one uses cake and pastry flour, it is really best for making cakes and cookies. it goes without saying that many, many recipes calling for self-raising flour are for these types of items.
sometimes, though, you come across recipes for breads and the like which require stronger gluten protein percentages than that found in cake and pastry flours. this mixture is the one i use for those such recipes. this can be used for cakes and pastries, nonetheless with perfect results.
sometimes, though, you come across recipes for breads and the like which require stronger gluten protein percentages than that found in cake and pastry flours. this mixture is the one i use for those such recipes. this can be used for cakes and pastries, nonetheless with perfect results.
stronger self raising flour
(best for breads, quick breads, etc)
ingredients:
1 1/2 tsp baking powder
1/2 tsp salt
1 cup all purpose flour
method:
place baking powder, salt and flour in a bowl.
mix well and use as necessary.can be double, tripled, quadrupled ..... etc.
My husband pointed me to your site and I have found so many incredible recipes that would be perfect for shabbat meals, but this self-rising flour how-to is going to come in handy immediately!
ReplyDeletehi michelle - welcome ;) thanks for your comment and visit.
ReplyDeletehappy to hear you've seen things you like and that can be helpful to you. the self rising flour is simple to make; instead of buying a whole bag of it, you can make only what you need.
regards and shavua tov.