A bag of self-raising flour is a common sight in pantries across the UK and Australia, but the mention of it tends to send cooks elsewhere into a bit of tizz. What is this strange and mysterious substance?
What it is is no mystery. Neither is how to make it.
SR flour is flour with a leavening agent added, so that whatever baked goodie you’re making won’t require baking powder or baking soda/bicarb-plus-an-acid-component to make it rise. It’s very handy to have lying around, but if you can’t buy it, or if you run out, you can make yours in a trice.
The proportions are:
2 tsp. baking powder for every cup of flour
Sift together a few times, or if you’re a hard case like I am, just whisk it all vigorously for a minute or so.
Make it in bulk to have it ready to go when needed, or make as much as you need for what you’re making at the time.
OK, so I realise this is a piker’s post. After all, it’s the last day of the year and I am in proper vacation mode right now. More or less, I am:
a) not cooking, just subsisting on AWESOME leftovers
b) sitting in front of the telly watching all the DVDs I got for Christmas
d) reading thick summery novels, and/or
e) any combination of the above.
So it’s like… yawn... Yumbo McGillicutty? Whassat?
In my defense, however, this is a well handy hint, and I’ll be posting some recipes requiring SR flour soon. So there.
Happy New Year everyone! May 2012 be full of all good things for you and yours.