Sisi, no, you can't use all purpose if the recipe calls for self rising. However, you can use self rising if recipe calls for all purpose. Self rising already has salt and baking powder in it. Sometimes, I can tell the difference in all purpose and self rising by the smell, but never by the touch. I can't explain the smell of self rising, but it just seems different. Maybe the difference is that it has a smell and all purpose does not. I have used self rising flour in cookie recipes, mostly to try and save time, but the cookies do not turn out as good as when I use all purpose and the correct measurements for baking powder and salt. Hope this helps. Shannon Wells On Apr 9, 2012, at 9:32 AM, Sisi Ben-Simon wrote:
> Hi all, > > actually I have 2 questions: > 1. is there any way to know by feel if I have all purpose or self rising > flour? That's of course when there's no sighted person around to ask. :) > 2. Is it possible to use self rising instead of all purpose flour? Say 1 cup > of self rising for 2 cups of all purpose? > > Thanks in advance for your input > Sisi > _______________________________________________ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
