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I have just made some gingerbread using my usual Bero recipe. I didn't have any Plain flour left so I used SR and left out the baking powder that the recipe stated. Is this going to work, I took them out of the oven and they look lighter in colour than usual.
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Sometime recipies need greater or lesser amounts of raising agent than what's in self raising flour, which is why they call for plain and give the type and amount of raising agent to add. However, if they have risen as much as usual, I can't see there being any difference. It shouldn't change the taste or the colour.
I've made yorkshire puds before using self raising flour. They looked a bit different, but the family preferred that to going without
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Will ask the OH, there's a ratio of Plain and Baking powder to Selfraising flour, If Memory serves, it's 1 teaspoon baking powder to 1 cup of plain flour to get the same results as selfraising flour ....so, you can work it out in reverse and add more baking powder if needed when using selfraising instead of plain and baking powder..... Will double check for you and correct if I'm wrong when I log on tonightNever test the depth of the water with both feet
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The recipe was for 8oz plain and 1 tsp baking powder - so that would be the same as SR wouldn't it?Comment
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Not necessarily - it's different for cakes and biscuits. Some it's a whopping 3 tsps to 8 oz. Best test is to taste 'em!Whoever plants a garden believes in the future.
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They'll be fine, not so important for biccies as cakes anyway.
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I made shortbread early one morning last week when not feeling very good! Reached for the flour and without realising used SRF. They turned out fine only thing was they seemed to spread more I think. One hit the edge of the baking sheet and took on a slightly different shape from intended. They were meant to impress - doubt they did haven't heard - but from the ones I tasted they tasted fine.Comment
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