My first cake Page 2

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  • Murbal 18 Apr 2012 12:05:00 22,045 posts
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    Can you just replace plain flour and baking powder with self raising flour?

    I AM NOT A BAKER
  • neilka 18 Apr 2012 12:05:48 15,823 posts
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    /registers eurobaker.net
  • sport 18 Apr 2012 12:12:49 12,675 posts
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    Murbal wrote:
    Can you just replace plain flour and baking powder with self raising flour?

    I AM NOT A BAKER
    No self-respecting baker would touch self raising flour.
  • localnotail 18 Apr 2012 13:07:49 23,093 posts
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    Nowt wrong with self-raising flour, sport.

    A strange game. The only winning move is not to play.

  • simplerotation 20 Apr 2012 13:03:41 332 posts
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    localnotail wrote:
    Nowt wrong with self-raising flour, sport.
    Apart from the fact it has a really short shelf like that is almost impossible to tell what that shelf life is, as most SR flours don't list it on them (they list the shelf life of the flour not the active ingredient) and that you can set or adjust the amount of raising agent in whatever it is your baking, and that most recipes you activate your raising agent with something like white wine vinegar in order to get a "true" rise.
    Also some self rising flours contain salt or other preservatives that will change the taste of your bakes and they generally have a finer grind to them than regular plain flour as the leavening agent isn't as strong/activated which can effect the texture of your crumb.

    But if you're just throwing together some scones, who cares? Other than the fact that you can just make SR flour from Plain by shoving in some baking powder/salt and avoid all of these potential issues, so yeah, nothing wrong with SR flour, but totally pointless to buy imo :)
  • localnotail 20 Apr 2012 13:24:08 23,093 posts
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    I bet you use duck fat too :p

    I've never had any problems with SF flour for regular cakes and biscuits, and the finer grind means I don't even need to sieve it :)

    A strange game. The only winning move is not to play.

  • billythekid 20 Apr 2012 13:28:36 11,098 posts
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    Who the fuck uses duck fat?!?
    It's all about the goose!
  • localnotail 20 Apr 2012 13:33:11 23,093 posts
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    Of course it is. My recall really is fucked at the moment. :|

    A strange game. The only winning move is not to play.

  • neilka 20 Apr 2012 13:33:29 15,823 posts
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    All of my cakes contain a generous helping of manfat.
  • simplerotation 20 Apr 2012 14:03:58 332 posts
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    localnotail wrote:
    I bet you use duck fat too :p

    I've never had any problems with SF flour for regular cakes and biscuits, and the finer grind means I don't even need to sieve it :)
    Ha! No, I use vegetable oil for potatoes and they're absolutely fine.

    I am a bit of an obsessive with baking though. If you're going to go to the effort/expense of baking something, might as well be worth it :)
  • localnotail 20 Apr 2012 14:10:10 23,093 posts
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    I just like eating cake mix.

    A strange game. The only winning move is not to play.

  • mrpon 20 Apr 2012 14:11:13 28,713 posts
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    I used to lick my mothers bowl as a youngster.

    Give yourself 5 or gig, you're worth it.

  • sport 20 Apr 2012 14:13:46 12,675 posts
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    Don't listen to local. She's pregnant and probably craving cabbage cupcakes or something - crazy woman.
  • X201 20 Apr 2012 14:14:01 15,228 posts
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    Dirtbox wrote:
    Aargh. wrote:
    Custard gannet.

    Vice.Destroyer. Is your pelvis still in place?
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