Thank you for this information, PJ. I've been a baker for almost 70 years, starting with helping my grandmother bake weekly bread. KA flour has been my only flour for over 50 years and I love all of the varieties. I've started using self-rising flour over the past decade or so because we have a camp (Mainespeak for a rustic cottage on a remote lake). In the past, baking powder and soda would clump in the damp atmosphere causing unpleasant surprises in baked goods. The KA self rising flour NEVER causes these problems. I use it almost exclusively at camp excepting things such as pie crust. Results are almost always great especially in muffins, pancakes and waffles. I suggest trying favorite recipes to see how they work and then adjusting as needed. It's fun.

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