Why self-rising and self-raising flours are not the same thing
In short: Despite their similar names, these two ingredients serve different purposes depending on where you are in the world. This video clarifies the subtle distinctions between them and provides simple recipes to create your own substitutes at home.
The distinction lies in geography and composition. In 1845, Henry Jones, a baker, patented self-raising flour in England; it usually combines flour with baking powder. In contrast, the U.S. version, self-rising flour, includes salt in the mixture.
While specific ingredient ratios vary by brand, UK self-raising flour generally contains a higher amount of baking powder than its American counterpart. Additionally, manufacturers may use different base flours, such as all-purpose, cake, or pastry flour, to create their blends.
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- Summary by Intellect · source: 🔵 How To Make Self Raising Vs. Self Rising Flour - What Is It?
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