Trying really hard to adjust my brain to using measures by weight for baking, as I do believe I’ll get more consistent results in with both yeast and quick breads by weighing my dry ingredients each time. This is the best conversion conversation and thought process I’ve seen yet for making my own self-rising flour. Thanks for doing this work for us! I’ll give it a try with my own home-ground soft-wheat flour and see what happens.
Catchy title eh?
A lot of UK recipes call for self-raising flour. Self-raising flour is nothing fancy – it’s just plain (all-purpose) flour with a chemical raising agent, baking powder, already in the mix.
Self-raising flour was invented by Bristol baker Henry Jones, who patented it in 1845. It played a role in phasing out the notoriously solid ship’s biscuits and replacing them with an alternative: chemically leavened “bread” baked fresh at sea or even on the battlefront. Apparently his work was championed by Florence Nightingale and I believe self-raising flour was used to bake “bread” in the Crimean War.
I’m not sure about “bread” made with SR flour – it’d be much more like soda bread or scone that real bread – but it’s useful stuff for cakes and the like. A lot of bakers, however, prefer to just use plain flour then add the raising agent separately. This…
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