Plain or self raise

lomadesigns

Hi

which do you pefer to use plain flour and add baking powder? or self raising?
if receipe is self raising and all you have in cup board is plain flour, how do you judge the amount of baling powder to add?
thanks

ComputerKing

lomadesigns wrote: »

Hi

Which do you pefer to use plain flour and add baking powder? or self raising?
If receipe is self raising and all you have in cup board is plain flour, how do you judge the amount of baking powder to add?
thanks

Add about two teaspoons of baking powder per 150g of plain flour along with a pinch of salt.

I generally personally prefer to use actual self raising as I usually have a large collection of flour on hand including self raising. I also find its easier than having to go adding baking powder and calculating the right amount to add.

Andromeda_111

Hi lomadesigns,

I prefer to use plain flour just because I can control the level of baking powder that i add if needed. Plain flour acutally has 1% baking powder added to it, self-raising flour has 3% added so just do your sums and add 2% to make plain flour into self raising.

huskerdu

I also prefer to use plain flour, out of practicality.

I usually have a stock of plain flour, wholewheat flour, strong flour, rye flour, and maybe a few other random ones I am experimenting with,
so I don't bother clogging up the press when I can easily add baking powder to plain, but that's just me. Others prefer to have both.