Self raising flour

Kupcake · Post by **Kupcake** » Sun Sep 28, 2008 12:09 am

Don't know if anybody is still looking for it, but i found some today at one of the Asian shops at Hakaniemi - the one on Somaisten Rantatie with the bright yellow shop front. They also have some GREAT dim-sum in the freezer section, including whole (boneless) Peking Duck breasts and the pancakes too.

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Rosamunda · Post by **Rosamunda** » Sun Sep 28, 2008 12:24 pm

If buying SR flour from those places I suggest you check the sell-by date because the problem with SR is that the baking powder won't work so well if it is not so fresh (which is why I prefer to use plain flour and add baking powder).
Also, it really does not make sense to buy imported flour when there is local produce available.... IMO.

Cloudberry · Post by **Cloudberry** » Sun Sep 28, 2008 12:33 pm

penelope wrote:If buying SR flour from those places I suggest you check the sell-by date because the problem with SR is that the baking powder won't work so well if it is not so fresh (which is why I prefer to use plain flour and add baking powder).

Yeah, I've found that SR flour just doesn't have the right ooomphhfff - I seem to have to add baking powder anyway so have reverted to buying organic plain flour and adding my own fresh baking powder

Kupcake · Post by **Kupcake** » Sun Sep 28, 2008 1:23 pm

penelope wrote:If buying SR flour from those places I suggest you check the sell-by date because the problem with SR is that the baking powder won't work so well if it is not so fresh (which is why I prefer to use plain flour and add baking powder).
Also, it really does not make sense to buy imported flour when there is local produce available.... IMO.

I checked the use by date and it was fine, but no panic - i didn't get any. I don't bake. I just remembered some friends looking for it.

Cloudberry · Post by **Cloudberry** » Mon Sep 29, 2008 1:22 pm

Kupcake wrote:I checked the use by date and it was fine, but no panic - i didn't get any. I don't bake. I just remembered some friends looking for it.

That's okay - so long as you didn't buy any

Kupcake · Post by **Kupcake** » Mon Sep 29, 2008 1:25 pm

Cloudberry wrote:
Kupcake wrote:I checked the use by date and it was fine, but no panic - i didn't get any. I don't bake. I just remembered some friends looking for it.
That's okay - so long as you didn't buy any

sammy · Post by **sammy** » Mon Sep 29, 2008 1:52 pm

penelope wrote:If buying SR flour from those places I suggest you check the sell-by date because the problem with SR is that the baking powder won't work so well if it is not so fresh (which is why I prefer to use plain flour and add baking powder).
Also, it really does not make sense to buy imported flour when there is local produce available.... IMO.

The day they start selling pies that not only bake themselves but eat themselves, too, we'll all be saved a massive amount of frightfully troublesome kitchen chores

Rosamunda · Post by **Rosamunda** » Mon Sep 29, 2008 3:16 pm

I like making pies. Though I don't always make my own pastry

I wish I could've brought some blackberries back from the UK. I went out blackberrying three times last week, there were tons and tons and they are soooooo good in an apple pie.
What would aronia berries taste like in an apple pie??????

sammy · Post by **sammy** » Mon Sep 29, 2008 4:26 pm

penelope wrote:

I like making pies.

Hey sorry if you got me wrong, I was not being serious; was merely wondering why such an invention as "self raising flour" exists in the first place - it's easier to see why there are ready-made pastries, we often use them at home, too - but it can't be that difficult to mix flour and baking powder

raamv · Post by **raamv** » Mon Sep 29, 2008 4:59 pm

Yes, the one thing that you gotta remember in Hakaniemi, is the expiry date...
if you find that something is expired, or going to expire soon, ask them to give it at a steep discount...or for free..
tell them that you would try the new ones if you get it for free..
otherwise, forever keep quiet and siffer the consequences..

Cloudberry · Post by **Cloudberry** » Tue Sep 30, 2008 7:11 am

sammy wrote: Hey sorry if you got me wrong, I was not being serious; was merely wondering why such an invention as "self raising flour" exists in the first place - it's easier to see why there are ready-made pastries, we often use them at home, too - but it can't be that difficult to mix flour and baking powder

Don't know but it's something that always existed in the cupboard of most Aussie households. Recipes always specify whether to use "plain flour" or "self raising flour" in Australia. It's only a few years ago that I realised that I didnt' really have to buy two different types of flour at the supermarket. Plain flour and baking powder mixed together and voila! self raising flour! I was quite excited when I realised how simple it was

It's a bit like Honey Soy Marinade. One day I ran out and then I thought hmmm... wonder if you can mix some honey and soy together - tasted even better than the bottled stuff. I've never looked back - the only added extras you get with the commercial version are a few nasty thickeners, colours and preservatives that I'm happy living without

Rosamunda · Post by **Rosamunda** » Tue Sep 30, 2008 9:14 am

Mmmmm.... gravy powder. I never quite got that one either. Why spoil a decent piece of meat with something dodgy out of a box?

annekmc · Post by **annekmc** » Tue Sep 30, 2008 9:27 am

penelope wrote:Mmmmm.... gravy powder. I never quite got that one either. Why spoil a decent piece of meat with something dodgy out of a box?

It's great for making stovies though!

carolinemaher · Post by **carolinemaher** » Tue Sep 30, 2008 10:32 am

Aaah annekms, stovies, yum, makes me feel homesick!!

One theory on SR flour is that self-raising flour is made with lower-gluten wheat than all-purpose flours, meaning that dough will take more of a beating before it toughens up, turning out more of a tender biscuit..

I like to use SR flour when called for in a recipe because its just what I've always used, its just the flour of choice in the UK for cakes, also sometimes recipes call for SR flour [u]and[/u] baking powder and that's when it gets confusing! So thanks for your original tip Kupcake.

JuliaB · Post by **JuliaB** » Tue Sep 30, 2008 2:45 pm

I have never used SR flour before, but what is the ratio of flour to baking powder to make it yourself?

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