Because control freaks love baking. Some of us want to decide exactly how much salt or baking powder goes into our croissants. Self-rising flour takes that decision away from you. It’s like a GPS that won’t let you take the scenic route.
Also, self-rising flour has a shelf life. That baking powder inside will die on you after about six months. One day it’s a puffy powerhouse, the next day it’s a flat, sad pancake. All-purpose flour will outlive your houseplants. So, pick your fighter.
Creative Baking with Self Rising Flour
When Should You Use This Lazy Flour?
First rule: Never use it for yeast bread. That would be like inviting a DJ to a classical orchestra. Yeast needs time to party; baking powder is impatient. Use self-rising flour for biscuits, scones, pancakes, and that weird banana bread your aunt makes when she “forgets” to buy baking soda.
Second rule: Don’t use it for cookies. Unless you want hockey pucks. Self-rising flour makes things fluffy, not chewy. Cookies are supposed to be chewy and a little emotionally unstable. Keep them away from this stuff.
