Self rising flour, used for biscuits, pancakes and so forth, has baking soda included to create (when mixed with water) the CO2 that causes the dough to rise (fluff up). Bread flour requires the presence (usually the addition) of yeast, which ferments the starch in the flour, producing the CO2 for rising.
There is no difference between plain flour and all-purpose flour. They are one and the same. All-purpose (plain) flour does not contain the salt and baking soda that self-rising flour has.
the difference between the two are that self rising has yeast in it. so all you have to do is get some yeast and mix it with the flour.
Self rising flour is flour with baking powder and salt added to it. It is also finer, therefore it is good for baking because if you use regular flour you have to add the baking powder to it.
You can expect a faster rising time for the strong flour & of course a less faster time with the weak flour.
All purpose flour is the general, common flour that can be used in most any type of recipe. It is of an average grain size and texture. Enriched flour means it has been fortified with color or nutrients.
Brodie makes a self-rising flour specifically for cakes and pastries. The major difference between all-purpose flour and cake and pastry flour is that one is finer and because you do not need the same amount of gluten in cakes it can produce a finer lighter cake. Good luck!
Self-rising flour has had baking powder and salt added to it. In the U.S., self-rising flour is made with (bleached or unbleached) white wheat flour, not yellow flour.
Self-rising flour is regular flour that has baking powder and and salt added so the answer is: Absolutely. I often use self rising flour when baking, as I use less ingredients that way. I have done them both ways, with no difference in quality, or taste. Enjoy your cookies!
Self raising flour has the salt and baking powder included. Plain flour does not.Self rising flour is a combination of flour, baking powder, and a little salt. It's not just flour.
I'm assuming you mean whole grain wheat. Whole grain wheat includes the bran, the germ, as well as the "flour" part of the berry. It is much more nutritious.Self-rising flour is make from white flour, which is wheat that has had the bran and germ removed. This pretty much leaves dead cellulose, which they then add some chemical vitamins to, and call it "enriched". Then they add some baking powder (often-times, with aluminum in it) and call it "self-rising" flour.Better to add your own non-aluminum baking powder to your flour.
How can I tell if flour is self-rising or all purpose? How can I tell if flour is self-rising or all purpose?
yes,well when you sieve flour yo will get maida(i guess)...but maida is self rising flour.