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Self-rising flour

I don’t buy self-rising flour. I buy all-purpose unbleached flour and I generally keep wheat flour in stock. If a recipe calls for self-rising, mix four cups of all-purpose flour, 2 teaspoons of salt and two tablespoons of baking powder. This will yield one pound. It can keep for a bit if stored in an air-tight container.

I have lots of beer in the fridge, so I’m going to make beer bread. Back in the day I would have just drank the beer, but my tonsil is a bit infected, so I don’t feel like drinking beer. Ugggh! Poor Mel!

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