|
| 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? Thanks! Suzieque |
Follow-Up Postings:
|
- Posted by ginger_st_thomas (My Page) on Thu, Apr 5, 07 at 17:34
| I wouldn't. |
|
| My recipe for snickerdoodles calls for baking powder plus cream of tartar....which pretty much equals baking powder. Go for it....gas is expensive.....how bad can it be? Linda C |
|
| LoL! Well, I did try it. They were lousy, but satisfied the sweet toothes in the house. Thanks all! |
|
| Ack! Did I say "toothes"??? Yup - I did. Make that "teeth"! LoL |
|
| In my mother's MAYBERRY RFD cookbook, I noticed that several of the yeast-bread recipes called for self-rising flour. I was somewhat surprised. Were the bakers using a fail-safe technique in case the yeast was too old or new? Or maybe they just want to be known for their amazing, fluffy rolls. chery2 |
|
- Posted by daisyduckworth (My Page) on Tue, Apr 10, 07 at 19:09
| Plain flour and self raising flour are not interchangeable in most recipes. Plain flour has no leavening (rising), whereas self-raising does. Of course, if the SR flour is a bit old, you might find that the leavening has 'died off', and you might be able to get away with using it. Mind you, I've used the wrong flour my mistake more than once. If you're making biscuits (cookies) which call for plain flour, and you use SR, they might rise more than you want and be softer in texture instead of crisp - but maybe you won't mind that! SR flour is great for things like cakes, scones, muffins, pancakes. It is far more commonly used here in Australia than in America, so I've learned. |
Please Note: Only registered members are able to post messages to this forum. If you are a member, please log in. If you aren't yet a member, join now!
Return to the Recipe Exchange Forum
Instructions
- You must be a registered member and logged in to post messages on our forums.
- Posting is a two-step process. Once you have composed your message, you will be taken to the preview page. You will then have a chance to review the contents and make changes.
- After posting your message, you may need to refresh the forum page in order to see it.
- It is illegal to post copyrighted material without the owner's consent.
- HTML codes are allowed in the message field only.
- No advertising is allowed in any of the forums.
- If you would like to practice posting or uploading photos, please visit our Test forum.
- If you need assistance, please Contact Us and we will be happy to help.