Is bread flour self rising?
Self rising flour is regular All-purpose flour, which has lower amounts of the protein, gluten, than bread flour, and it has a small amount of salt added and leavening in it. Leavening is a chemical which you add to your recipes to make the product rise: baking soda or baking powder. If you choose to use it in place of regular flour in your recipes, you must delete the salt and leavening that is called for. Self-rising flour seems to be more popular in the south. Bread flour is“strong” flour – containing more gluten, a protein which forms strands in the dough which help to give structure. This protein is necessary to make breads. It does not produce a delicate crumb that AP Flour does. It has no leavening or salt added, so recipes should be followed exactly.
What happens if I feed my sourdough starter with self-rising flour?
The extra ingredients in a self rising flour with lower the pH of your starter. That is bad. You need a specific acid pH for the yeasty beasties to live and grow. If that changes, you run the risk of your culture no longer being a healthy environment. Best thing to do is never run out of unbleached all purpose flour. It is even better to use organic unbleached all purpose flour. If you already did the nasty deed of using SR flour.. keep your starter out on the counter and the next feeding.. give it the unbleached all purpose. Continue doing that for a couple feedings before you put it away in the frig. You need to re-establish the environment you once had. The bacteria have a job to do now... you made it a little harder for them this time. Hopefully lesson learned. In making bread you can use self rising flour, cuz you aren't trying to establish an environment to live and breed in. The culture is its own eco-system. Hope this helps.
Can i use plain flour / self raising flour for pasta dough?
Yes im pretty sure you can just use plain flour, but im not sure about the self rising flour.
Would self rising flour taste good for edible cookie dough?
It will not taste any different than AP. Hman
Can you use self-raising flour to make an apple pie?
I have always used all-purpose flour for pie crust. When using self-rising flour for pie crusts, I would omit the salt. Pie crusts made with self-rising flour will differ in flavor and texture from those made with regular flour, but should still be fine. I found these two recipes for pie crust using self-rising flour online, one uses salt and one doesn't. Classic recipe for delicious homemade pie crusts http://www.essortment.com/basic-pie-crus... Ingredients 1 cup self-rising flour 1/3 cup shortening (Solid Vegetable Shortening (Crisco) and/or unsalted Butter 2 tablespoons cold water Instructions Cut shortening into flour with a pastry blender or with two butter knives. Do this until flour/shortening mixture is the size of small peas. Sprinkle with cold water, mix with fork until moist and a ball forms. Dust hands with flour and gather dough into a ball. Either roll out into desired size, or press into shape. Bake according to pie directions. This recipe on Cook.com and it calls for salt. HOMEMADE PIE CRUST 2 c. self-rising flour 1/2 c. solid Crisco 8 tbsp. cold water 1/4 tsp. salt 2 tbsp. butter Combine all of the ingredients in a mixer. Mix until smooth. Half mixture. Put flour on wax paper. Lay half of flour mixture on wax paper. Sprinkle enough flour on top of flour mixture to keep it from sticking to wax paper that you put on top to roll out crust. Roll out mixture as thin as you can. Lift top wax paper up carefully so bottom piece of wax paper comes off of crust. Gently lay crust and wax paper onto an 8 or 9-inch pie plate. Gently remove wax paper off around plate, but leave enough to turn under on edge to make a smooth edging. Crimp edge if you like. Poke holes in bottom and sides of crust. Bake at 350°F for around 15 to 20 minutes. Take out and pour in favorite filling.
SALT DOUGH:Can i use self raising flour as a substitute for normal flour when making salt dough?
No, unfortunately not - if you are going to use it for making objects you don't want them puffing up and rising in the oven.
Do I need to let self rising flour sit out and rise before baking?
It depends on what your are making. If you are using a self-rising flour in bread (which I assume you would be), you do need to let it rise before baking. Self-rising just means you don't have to add anything to it to make it rise, not that you can skip this step.