LOOKING for: Using Self-Rising instead of All Purpose?
Here I am asking another question of you who know much more than I!
If I have self-rising flour but not all purpose, can I substitute in a recipe? I'd like to make cookies (Snickerdoodles) and would rather not have to go out to the store if I don't have to.
Should I leave out the baking soda? There's no baking POWDER in the recipe, just baking soda.
Can I do it at all?