FoodBanter.com - View Single Post - Self-Rising Flour= Regular Flour +?

Graham

"l, not -l" > wrote in message
...
>
> On 2-May-2012, (Judy Haffner) wrote:
>
>> I haven't bought self-rising flour in years, but found a recipe for
>> chocolate cobbler and it calls for 1-1/2 cups of that type flour. At the
>> one store I was in yesterday, there was a 5 lb. bag of Gold Medal
>> self-rising flour and it was over $5! I didn't want to pay for something
>> I would hardly ever use. I came home and looked in a couple of cookbooks
>> at the substitution charts and they did not have anything to use in
>> place of this flour. I know I would add some salt, but how much? I would
>> need to add baking powder or soda (maybe both?) but how MUCH would I add
>> to that amount of regular flour?
>
> Add salt a baking soda. For each cup of a/p flour add 1 1/4 teaspoons of
> baking powder and 1/4 teaspoon of salt
>
I don't see the need for salt although it's in every recipe for SR that I'vr
come accross.
Graham