Lucy

January 28, 2024 at 7:58pm

I have most of a bag of self-rising flour. My husband is now on a salt-restricted diet. The sodium content of SR flour is very high. (My brand is Washington, since no one carries White Lily around here anymore. I've also used KA and it was very good.) I was wondering if I mixed 75% SR flour with 25% pastry flour or AP flour, would there still be enough leavening to work?

Your email address will not be published. Required fields are marked *
About text formats

Plain text

  • No HTML tags allowed.
  • Lines and paragraphs break automatically.
  • Web page addresses and email addresses turn into links automatically.
The content of this field is kept private and will not be shown publicly.