recipe call for all-purpose flour, I have self rising, can I use that and not put baking powder and salt in recipe. should be ok
doing wrong? Tell me the program you are selecting and send me the recipe you are using. Also please advise the kind of flour you are using. Is it all-purpose flour, bread flour, self-rising flour etc
The flour I am using in All purpose - the book states it is ok to use in Canada. I also tried AP flour then tried a loaf with AP flour and added wheat gluten...still heavy. If you want really good ...
...doesn't prove enough Can you send me the specifics of the recipe you are following? Also please include the type of flour.....all purpose flour, self rising flour, bread flour...etc.
purpose flour into self rising all I have is all purpose flour but I want to do a recipe with self rising flour what do I add For every cup of all-purpose flour add 1 1/2 teaspoons baking powder and 1
...purpose flour but recipe calls for self rising. can i turn all purpose into self rising flour For every cup of all-purpose flour add 1 1/2 teaspoons baking powder and 1/2 teaspoon salt and mix
Question about All Purpose Baking Flour Gluten Free -- 44 oz Each /
...rising flour out of all purpose flour all i have is all porpose flour and the recipt calls for self rising. What do i add to make it self rising For every cup of all-purpose flour you add 1 1/2 ...
Question about Gold Medal Self Rising Flour, 80 oz, 2 Pack - 2 pk
...purpose flour to make self rising flour All i have is all purpose flour and my recipt call for self rising. What do i add to make it self rising flour For every cup of all-purpose flour you add 1 1/2 ...
Question about Gold Medal Self Rising Flour, 80 oz, 2 Pack - 2 pk
how to make self rising flour out of all purpose flour I found this on recipe.com: combine 1 cup of all-purpose flour with 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt.
Question about Gold Medal Self Rising Flour, 80 oz, 2 Pack - 2 pk
...rising flour that have a lower protein content than all purpose flour (11% protein). They are effectively cake flours (8% protein). Wheat protein, or gluten, is what gives baked goods much of their ...
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