When I try these with self rising flour, do I need to adjust the baking powder or salt? It is rare to find a recipe that fits the requirement for self rising - "uses salt and baking powder" - and also has yeast. (and this has the added bonus of being incredible!!) I'm quite excited to try to see if self rising makes a difference from the AP, but I thought I better confirm amounts in case there is anything I need to adjust??? Two other questions: Since these do have some layers of butter, (similar to blitz puff?) would there be any benefit to a) chilling the dough after the 3-4 hour rise or b) using a 400 degree oven as is necessary for puff pastry to get the steam? I do understand that this is crescent dough and not croissant dough, but I was wondering if either of those things had been tried in the test kitchen? Part of that was asked above by aaronatthedoublef, but it was before results can now be posted. Thanks for any info.(especially any adjustments) I'm especially psyched about the self rising since blogs by PJ are VERY convincing!! :) Suzanne

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