Good morning cake decorators, wanted some opions on this subject. When a recipe calls for plain flour is it okay to ommit the salt and soda and use self rising. Sometimes when I have a recipe that calls for plain flour it just wont rise good using plain so I use self rising, so I didn't know if there is really a difference. I have seen some recipes that call for All Purpose flour, salt and soda so I am assuming that is plain flour, is this right. I only use White Lily and find it on sale a lot and never know which to buy more of plain or self rising. thanks for imput.
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7/31/05 at 3:24am