|By Lorraine O'Mara on Wednesday, September 15, 1999 - 06:53 pm: Edit|
I'VE JUST BOUGHT A PASTRY BOOK(The essential Dessert Cookbook) and some of the recipies, call for self rising flour. Is there a conversion chart or anything like that available?
|By jeee2 on Wednesday, September 15, 1999 - 07:56 pm: Edit|
If you look at the label it should indicate what percent the BP is vs the flour, at a guess I'd say 1 or 2%.
About 1/2 oz per lb flour.
I make scones every mornin and never weigh it.
The proportion of liquid to flour seems to have a bigger affect, I kinda don't measure the liquid either.