you would!
Use self-rising flour instead of all-purpose flour, and you can leave out the baking soda, baking powder, and salt.
Self-rising flour has baking soda, baking powder and salt added in. All-purpose flour does not have these ingredients, so you have to mix them in if the recipe calls for them. For recipes that call for all-purpose flour, and you are using self-rising flour, you can leave these ingredients out.
Baking powder - add two teaspoons of baking powder to each cup of plain flour. In America they call "plain flower" all "purpose flour", in Australia where I am from we have 2 main types Plain & self raising. :)
Add one rounded teaspoon of baking powder to each cup of flour. I frequently do this and it always work. Note - not a flat teaspoon of baking powder, not a heaped teaspoon but a rounded teaspoon!
Follow the recipe for the amount of baking powder to use whether your using regular flour or cake flour. Neither of them have baking powder, unless it is "self rising" which means leavening is included.
As long as the recipe calling for regular flour also has baking powder or baking soda in it and you don't put that in also. If there is yeast in the recipe, then no you should not use self rising.
When you say plain flour, I think you mean all-purpose flour. The only thing in all-purpose flour is ground wheat. Self-rising flour has salt and baking powder in it. Most recipes call for using all-purpose 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
Also, check your baking POWDER to make sure it is fresh and not out-of-date. A lot of times this is the culprit.
Yes. But add twice as much. When you use self-raising flour, add 1 tspoon of baking powder, to lighten the cake. So just add about 1 tbspoon if using plain flour.
Add 1 1/4 tsp. baking powder for each cup of flour. Bread flour may not be preferred if making biscuits, cakes, or pastries. Use cake flour or all-purpose flour for those.
The difference is only the baking powder - baking powder gives off carbon dioxide when heated/cooked - hence the mixture made using it rises during cooking.