so can some kind soul please tell me the ratio of plain flour to baking powder to use instead!=)
cookessentials,
Sep 21, 5:41pm
Two level tsp per metric cup.
otterhound,
Sep 21, 5:44pm
Thank you =)Shall write that down for future reference - I never have self raising flour!
cookessentials,
Sep 21, 5:50pm
You are welcome. make sure they are level tsp though!
pickles7,
Sep 22, 4:32am
Self Raising Flour
Sieve twice 2 kg flour, 50 grams of cream of tartar 25 grams of baking soda
otterhound,
Sep 22, 5:09am
What difference does the cream of tartar make pickles!Oh - just noticed it's baking soda, not powder, as well.Excuse my ignorance, but I always thought self raising flour was just flour and baking powder - more than happy to be educated here!=)
pickles7,
Sep 22, 5:35am
Just a preference, makes up 2 kg. I often use cream of tartar and baking soda , in place of baking powder.
cookessentials,
Sep 22, 4:24pm
cream of tartar gives volume and is used as a stabiliser. I use it in my pikelets which makes them light and they rise really well. I sometimes also use a pinch in mashed potato, it makes it really light and fluffy.
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