This post is very helpful-for those who can actually find self-rising flour to buy (I understand it's the norm in parts of the south). However, for those of us in the north with almost no availability (and definitely NO KA self-rising flour), please explain the reverse. What does a baker do when the recipe calls for self-rising and there is none in sight? I have seen various "recipes" for this, but I would like to see it from the experts in making and using flour-King Arthur! Thank you!

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