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Is SR flour the same as plain flour and baking powder mixed together?
Wiki User
∙ 11y ago
no
Wiki User
∙ 11y ago
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Is plain flour and baking powder the same as self-raising flour?
No. Self raising flour already has baking soda mixed into it (which is another leavening agent used in cake baking)
What makes self raising flour different flour?
It's pre-mixed with leavening agents such as, for example, baking powder.
Why do you like to eat self rising flour?
self raising flour is basically plain flour with baking powder in it so for a cake you can use plain flour with baking powder but it is easier to use self raising and it also has other raising agents. you need to use it to make you cake rise, if your cake didn't rise it would be small and very dense making its texture not as nice to consume.
How does baking powder function as a leavening agent?
you put about a teaspoon in with the flour and it'll do its work when it gets mixed in with the liquid ingredients
Can you mix powder with a different powder?
Of course. I sometimes mix baking soda powder with cream of tartar powder to make baking powder, which of course is mixed with flour powder and sometimes powdered milk. Other powders may startlingly combine, causing heat and other changes.
Is baking powder and bicarbonate soda the same in baking?
Baking powder usually is just bicarbonate of soda, that is, baking soda, mixed with an acid. The baking soda and the acid together produce carbon dioxide and acts as a leavening agent.
What happens if muffins under mixed?
you get chunks of flour and the other substances put in your muffin. When it's cooked the flour will not cook and you'll just bite into some flour or baking powder, not harmful.
Can you convert self rising flour into all purpose flour?
No, self-rising flour cannot be converted back into all-purpose flour. Salt and a leavening agent, usually baking powder, are added to regular flour to make self-rising flour, and cannot be removed by any practical method.
What is selfraising flour?
This is "white" wheat flour or wholemeal flour that is sold premixed with chemical leavening agents. It is flour that has a leavening agent - baking powder - and salt added to it during packaging
---what is the idea of using bicarbonate soda and cream of tarter mixed in baking a sponge cake and what would be the right ammount for a sponge cake?
Bicarbonate of soda and cream of tartar mixed gives 'baking powder'. It is a leavening agent, used to makes cakes rise. To make baking powder, the ratio is 1:3 parts bicarb to cream of tartar. For a 3 egg sponge cake that is not aerated in any other way, 2-3 teaspoons of baking powder should be enough (assuming plain flour, not self-raising flour).
What is a substitution for baking powder?
Bicarbonate of soda mixed with cream of tartar (this mixture is essentially what baking powder is comprised of). I believe the ratio is meant to be 1:3 bicarb to cream of tartar to make baking powder. Otherwise, there are no substitutes, but using self-raising flour may help slightly (depending on the recipe).
If you want to make banana bread and the only flour you have is self rising do you still add the soda and salt that the recipe calls for?
It depends on the recipe. Self-rising flour already has baking powder in it, but if the recipe has acidic ingredients, such as buttermilk or sour milk, it may still need some baking soda to rise properly. You will need to make an educated guess.
