Wednesday, June 23, 2010

All Flours Are Not Created Equal

I have to admit - one of the things that I have so enjoyed about baking in Australia is the self-rising flour.  Oh sure, you can probably buy it in Canada, but it is not as common - at least I never realised it if it was.
So, the beauty is you just bake with self-rising flour and omit baking soda and baking powder. Well, I haven't encountered any problems thus far.
For example, the recipe that I have recently discovered from Allrecipes for chewy chocolate chips was originally written for regular flour & add baking soda, but an Australian version is self-rising flour minus baking soda and voila - 'beautiful' (compliments of George & Gary from MasterChef) cookies!

No comments:

Post a Comment