Question:

if a recipe just states 'flour' do i use plain or self raising flour

by Guest22941992  |  8 years, 11 month(s) ago

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if a recipe just states 'flour' do i use plain or self raising flour

 Tags: flour, plain, raising, recipe, Self

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1 ANSWERS

  1. Misha

     All Purpose Flour

    This type of flour contains average protein content and is versatile enough to prepare everything from breads to cakes. This is why this type is also known as the multi-taker of the flour world or jack of all trades. The medium amount of protein present makes it appropriate for most baking breads and pizza bases. Cakes baked with all purpose flour are slightly tougher than those made with cake flour. However, this difference does not bother the casual baker. All purpose flour can be stored in an air tight container for up to 1 year. 

    Self Rising Flour
    Self-rising flour is flour that already includes a leavening agent, baking powder and salt added to it before packaging. These ingredients are evenly distributed throughout the flour, which give a nice lift to the baked goods every time one uses it. This is why recipes that call for self rising flour do not call for addition of salt or leavening agents. Self rising flour can be easily prepared at home. All you have to do is combining 1 cup of all purpose flour, 1 tsp baking powder and 1/4 tsp salt to get yourself rising flour. This flour is great for preparing scones, biscuits, muffins, etc. The only catch about using self rising flour is that one has to accurately measure it while adding it to the recipe.I hope you are now clear about the difference about self rising and all purpose flour.. 

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