The flour is the same amount. The adjustment is in the leavening agent. In most things, you should be able to leave it out if you use self rising. If you look at most recipes, it takes 1 teaspoon of baking powder to 1 cup of flour. This varies somewhat, but it should get you close.
You should use regular, all purpose flour. Self rising flour has leavener mixed in, so unless the receipe calls specifically for self rising, stick to good ole all purpose.
The recipe that I use calls for baking soda.
It's 11g or 1 tablespoon It's 11g or 1 tablespoon
I've run across that a few times, usually less soda than baking powder. Shouldn't be a problem.
You can use self-rising flour in any recipe that also calls for baking powder. When you do use self-rising flour be sure to omit baking powder, salt and baking soda if in the recipe.
Add a teaspoon of baking soda for each cup of sour milk.
For what recipe? Don't do it unless the recipe calls for it because you could seriously mess up the baking chemistry.
Yes, but one should reduce the amount of salt in the recipe. When one does not have baking soda, it is best to use a cookie recipe that calls for baking powder, because the two ingredients are not identical.
Well if your recipe calls for 1 teaspoon of baking soda, you would need four teaspoons of baking powder to produce the same amount of lift.
The original Nestlés Toll House cookies (chocolate chip cookies) recipe calls for baking soda, not baking powder. There is no substitute for baking soda or baking powder in a recipe. You have to have it.
Baking powder and baking soda both act as a leavening agent. They would do the same thing
If you do not have cream of tartar, baking powder will work just as well, or better. If the recipe calls for both cream of tartar and baking soda, leave out the soda if you use baking powder - it already has soda in it.
About 1.5 teaspoons. If the recipe calls for self raising flour and you don't have any then add 1.5 teaspoons of baking powder and 0.5 teaspoons of salt.