Self-raising flour

This will be found quite frequently among the recipes, particularly in baking recipes. Here is a definition and how to substitute it when not available in certain countries.

Self-raising flour is a combination of plain flour and various raising agents. These include sodium and calcium phosphates, and sodium carbonate.

While it is preferable to use a pre-mixed product, an approximation of self-raising flour can be achieved by adding 2 teaspoons of baking powder to every 250 grams of plain flour.

Hi
What about the salt?? Self-raising flour, here in the States, has salt in it.
Recipes here for making your own SR flour call for salt.

Tallyho
Petra, who uses unbleached flour and different rye flours.

Well, sodium is salt, but when mixing your own you don't have to put salt in it. Lots of German cake recipes already include a pinch of salt.

To get 250 g self-raising flour I mix it with 1 tsp of baking powder and ½ to 1 tsp of Bi-Carb Soda (Sodium Bicarbonate - Natriumhydrogencarbonat) and it works well.

Hi
Here in the States, the Southerners use the SR-flour the most. They omit the salt in the recipe when they use the SR-flour.
One of you could write that SR-flour in as a recipe. Here I found it under recipes. Would be just like my vanilla sugar recipe under basics.
Tallyho
Petra

Not all self-raising flours are the same as they use differing mixtures of acid and alkaline powders. This combination, when activated by moisture from ingredients and by the heat of the baking, causes the powders to break down and release carbon dioxide gas and steam, which causes the cake to rise as the bubbles of gas are released and dispersed. It is sodium carbonate and other near taste-free compounds that are left behind as they are unable to break down any further.

The additives normally used comprise varying proportions of bicarbonate of soda, tartaric acid, and sometimes small amounts of boric acid or citric acid. Phosphates may be added as mould inhibitors but not as raising agents. Sometimes other non-reactive additives may also be present, including folic acid, fluorides, vitamins, or trace minerals. The combined weight of all these additives is usually less than 5% of the total. Salt is commonly added in some areas of the US in relatively small amounts but rarely, if ever, in the UK or those countries in Europe where SR flour is available and it is therefore common for a small amount of salt to be added to many European recipes to improve flavour.

Because self-raising flours do vary between manufacturers and amongst different countries, some bakers prefer to use plain or all-purpose flour and add small amounts of baking powder and/or bicarbonate of soda together with similar amounts of either tartaric acid, lemon juice or even wine vinegars to activate the rising process (you do not taste the vinegar in the baked product).