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Self Rising Flour

post #1 of 9
9/20/09 at 8:59am
Thread Starter 
Hi Everyone,

I havn'y been out here for a while and I know that all of you have missed me :lol:

Today I am making a Peach Cobler from The Lady & Sons cook book and it calls for 3/4 self rising flour. I only have AP flour here and I would rather not go to the store to get flour. What do I do? Is there a way to fix ny AP flour and make it sef rising?

TIA,
Kelley
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post #2 of 9
9/20/09 at 9:55am

substitution

Add per cup of ap flour 1 1/4 tsp baking pdr and 1/8 tsp salt
Sift together and you should have something like self rising.
bake first, ask questions later.
Oooh food, my favorite!


Professor Pastry Artswww.collin.edu
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post #3 of 9
9/20/09 at 10:19am
Thread Starter 
Thank you so much m brown! I knew I could count on finding an answer here.
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post #4 of 9
9/20/09 at 2:35pm

Even though it's too late...

Just to refine it a little -- you could go anywhere from a scant tsp of double acting powder per cup of flour to m.brown's 1-1/4 tsp. 1-1/4 tsp DA powder/cup of flour is a max for just about any recipe.

Add a pinch of baking soda per cup of flour, as well. It makes a difference.

Also, most self risers tend to be a little weaker than AP. So if you have it, you can add anywhere from one part in four to even amounts of cake flour to AP flour. The softer flour makes the final product more tender. Tenderness is desirable for anything in the biscuit category -- like some cobbler crusts.

BDL
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post #5 of 9
9/20/09 at 7:57pm
What kind of a difference does the addition of baking soda make?

Best,

 

-T

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post #6 of 9
9/21/09 at 7:36am
More lift for one.

For another, some people claim to be sensitive to the pyrophosphate which makes double acting baking powder double acting. A few people claim to be sensitive to DA BP's taste -- especially the common, aluminum based powders. Anyway, baking soda neutralizes it a little.

Most important of all (for me), each of the two people who taught me to make biscuits used that pinch of baking powder, so I do too. Not only for biscuits, but waffles, pancakes and every time I use DA BP for leavening.

BDL
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post #7 of 9
9/21/09 at 2:16pm
Kelleybean,I did notice you were gone. I assumed life intervened and you'd be back. I'm glad I was right.:bounce:

But then I thought you just might be at Elegant Farmer picking up some apples for fall recipes. :lips:
Moderator Emerita, Welcome Forum
***It is better to ask forgiveness than beg permission.***
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post #8 of 9
9/21/09 at 8:43pm
So the addition of sodium bicarbonate adds a little more oomph to the batter resulting in slightly more lift?

Best,

 

-T

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post #9 of 9
9/23/09 at 12:27am
[QUOTE=boar_d_laze;278833]Most important of all (for me), each of the two people who taught me to make biscuits used that pinch of baking powder, so I do too./QUOTE]

Reminds me of an old story -

A little girl was watching her mother prepare the Christmas ham. As she watched, her mother cut off the end part of the ham. "Why did you do that mom?", asked the little one. "I don't know, Guess it's because that's the way my mom did it." came the reply. "You'll have to ask her." So, off went the little girl to the living room where her grandmother sat reading. "Grandma, Why did you cut of part of the ham?" "Because that's the way my mother did it. You'd have to ask her." Off went the little girl to find her grandmama. Finding her knitting in her room, she asked "Grandmama, why did you cut off part of the ham?"
"So it would fit in the pan." :D
If Wile E. Coyote had enough money to buy all that ACME stuff, why didn't he just buy dinner?
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