Turning Plain Flour into Self Raising

Pink.

Hi FairyElephant,

As clutterydrawer says, it will depend on what you are making as to how much baking powder you need to add.

There's an earlier thread that may help so I'll add your thread to it to keep the replies together.

Pink

FairyElephant_2

Thanks Clutterydrawer, Littleredhen & Pink!

I did a search, but I never seem to be able to find what I want that way.

I'm making 'banana bread' - actually I intended to make it last night but went to bed with a migraine when I got home from work and when I woke up later I didn't have time...so I'm going to have another go at making it tonight!

I'm gathering that 1tsp baking powder per cup of flour should do the trick. Recipe is only 2 cups of flour, so I should have enough baking powder, although that itself has been in the cupboard for a while so I hope it is still effective (another thing to put on my shopping list!).

Thanks again for pointing me in the right direction!

curlytop12

hi,only have plain flour in but want to make some cheese scones for pack lunches this week.
do i add bicarb or soda or baking powder,and how much?
thank you.
G

curlytop12

just thoughwould a bag of SR flour cost less than the bicarb/baking powder?
cheers
G

Swan_2

gem68 wrote: »

just thoughwould a bag of SR flour cost less than the bicarb/baking powder?
cheers
G

hi gem

last time I looked plain & SR were the same price, so I guess you'd save money buying the SR

HERE's a link with baking powder quantities, the amount you need depends on what you're making

curlytop12

thank you so much.
G

sarahsarah

If you have got baking powder in then it's 4teaspoons to8oz plain flour I think.. But if you have not got any in, I think it's 65p a pot so you may as well buy SR flour IMO.

Penelope_Penguin

I'll add this to the existing thread to keep ideas together.

curlytop12

thanks to you all!
thats cuppa soups and scones for lunches sorted!
G

cazj80

Hi,

Last year, I bought a bulk lot of double 00 flour when it was on a really good offer, however, we have not made as much pasta as we expected, and it goes out of date in 3 months time, and we still have lots and lots left, so I am starting to use it in other dishes, it makes a very nice shortcrust pastry, and some nice biscuits!

I thought that as it is so fine it would make some nice light victoria sponges, but they need s/r flour.

What can I put in plain flour to make it raise, is it baking powder, and how much would you think I need to add?

Many thanks, I'm really looking forward to having a sponge filled with my blackcurrant jam I made last summer and some butter icing I'm using up from the freezer - yum!