Soundness of mind

What happens if I use self-raising flour?

Self-raising flour is a type of flour that has baking powder and salt already added to it. It is used in baking to help make cakes and pastries rise. When using self-raising flour, you may need to reduce the baking powder and salt in the recipe or your baked goods may become too salty or too dense. Additionally, self-raising flour can produce a slightly different texture than plain flour, so it is important to experiment to determine the best results for your recipe.

What happens when you use self-rising flour instead of all-purpose?

Using self-rising flour instead of all-purpose flour can cause baked goods to come out dense and heavy. Self-rising flour contains baking powder and salt, which can make baked goods rise too quickly and collapse before they are finished baking. Additionally, self-rising flour has a different gluten content than all-purpose flour, which can make the texture of baked goods different from what is intended. If you do use self-rising flour instead of all-purpose flour, you may need to adjust the amount of other ingredients in the recipe, such as milk or butter, to compensate for the additional baking powder and salt.

Is it OK to use self-raising flour instead of plain flour?

Generally speaking, it is okay to use self-raising flour instead of plain flour in a recipe. However, it is important to keep in mind that self-raising flour contains baking soda, which may affect the taste of the recipe. Additionally, self-raising flour will also cause the dough to rise faster, so you may need to adjust the baking time or quantity of ingredients accordingly.