I've been baking cakes since I was 11. My Mom originally used self-rising flour for baking but switched to all purpose which is what I learned to use. When I got older, and became a chemist, I decided to experiment. I asked myself, "why am I using all purpose flour and adding salt and baking powder when self-rising already has these. I gotta tell you, when baking cakes or biscuits, and when making pancakes and waffles, I prefer self-rising flour for both texture and taste. I also save a little time by skipping the steps of measuring out and adding baking powder and salt.

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