Thanks for sharing the information. During the pandemic when bread flour and all-purpose flour where hard to come by, I saw a few people on Facebook claiming that using self-rising flour, with the addition of yeast, produced a loaf just as good as the other two. I saw a photo of an uncut loaf, that looked short and squat like it tried to rise, but didn’t have the strength to make it. No one posted a photo of a cut loaf, so I was just wondering if you’ve ever made sandwich bread or other yeast bread using self-rising flour and could describe the texture. It doesn’t seem like an acceptable substitute to me, but I guess it would be okay, if I was desperate :-)

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