On Wednesday, December 4, 2019 at 12:37:42 PM UTC-10, graham wrote:
> On 2019-12-04 2:59 p.m., wrote:
> > On Wednesday, December 4, 2019 at 4:50:35 AM UTC-6, Cindy Hamilton wrote:
> >>
> >> On Tuesday, December 3, 2019 at 5:11:43 PM UTC-5, wrote:
> >>>
> >>> Do they not offer a self-rising cornmeal?
> >>
> >> I've never seen the point in self-rising anything. I have baking powder
> >> and baking soda. It's the work of a few seconds to add it to the other
> >> dry ingredients.
> >>
> >> What do you do when non-self-rising is called for? Stock both kinds?
> >>
> >> Cindy Hamilton
> >>
> > Well, since I'm not a baker, I don't buy or store non self-rising flour or
> > cornmeal. But why buy and store separate ingredients to add when they're already in flour or cornmeal? That's like buying powdered milk to drink
> > and having to mix it when you can buy milk in a jug at the store.
> > incorporated into either
> >
> I can understand that. I am a baker and I stock SR, cake, AP and bread
> flours as well as baking powder and soda. In the UK, SR flour is widely
> available and is in the pantry of every home baker.
> Graham

I believe you. Self-rising flour was invented in the UK. Why did that create it? Beats me. It was introduced to the US but mostly it was embraced by the cooks down South. Why mostly the South? Beats me. OTOH, the US has its own dry mix product which was introduced in the 1930s - Bisquick. It was popular even on this rock. I should try SR flour since I've heard about it for decades.