The difference between "Self Rising" flour and "Flour" is simply that self rising flour has leavening agents added to it during packaging.
The way it works is the same as flour after you add your leavening agent, such as baking powder, baking soda, etc. A reaction to temperature and other conditions, whether chemical or natural causes the leavening agent in the self rising flour to produce carbon dioxide, thus forming bubbles which makes the product rise by trapping the air inside as the product solidifies.
I have just baked a loaf of bread in my Panasonic bread maker. It looks great, but only rose half its normal height, and it has a dense texture which is apparent from its weight to size ratio. It also tastes saltier than usual, obvious as the loaf is only half its normal size.
I know that this time I did something quite different from my usual routine. You see I only had self raising flour in the pantry. I thought as there is a raising agent in the s.r. flour I would halve the amount of yeast I usually add. I was worried the bread may puff up too much and create a problem in the baking mould if I used the normal amount. I have tried to find information about one raising agent overtaking the other, but have not found. I think that is what has happened. I am adventurous with recipes, and would like to try it again with the normal amount of yeast. Do I think it will get me into more trouble? probably, but I will never know unless I try.
I would assume you would get some pretty plump pastries... cookies. lol :)
yes
what is marathi meaning of self-raising flour
Self raising flour in Marathi is called "स्वतः उधळ असणारा पिठ".
Yes you can use self raising flour for churros
You can use self raising flour, wholemeal flour or wholemeal self raising flour or even yeast.
Self-raising flour has a raising agent already added to the flour.
Absolutely not!! Rice flour is flour made from ground rice. Self raising flour is wheat flour with leavening agents already mixed in. If your receipe calls for self raising flour, better go to the market and get the real deal.
It is best to use self-raising flour if the recipe asks for it, as it is not the same as plain flour, but you can substitute plain flour for self-raising flour provided you add raising agents like baking powder and bicarbonate of soda yourself to the flour.
You can but you need to add baking powder and salt to it.
When using plain (regular) flour and the recipe calls for self-raising flour you must add a good teaspoon of baking powder to the flour. That will turn plain flour into self-raising flour.
Henry pride Jones invented self raising flour
Actually, both types of flour work quite well. :) If it is available to you, then self raising flour would be the best option ;)