When was self rising flour invented

This is why you can use it to make biscuits, or other baked goods rise, without adding any additional acidic ingredients. I find this stuff so fascinating! Thanks for the help Bettie! One thing though— you have a cup of flour weighing 7 oz. Normally a cup of flour is between 4 oz and 5 oz. I use 4. Oh my gosh! That is a HUGE typo. Thank you for bringing it to my attention! I base all of my recipes off of 4. I must have been having a weird brain fog at the moment and was thinking of sugar when I typed that out, because sugar is 7 oz per cup.

Thank you so much. I have edited it to be correct now. I wish more people did! Blessings to you and your baking ventures! Looking at cobbler topping recipe.

If I reduce the baking powder and salt in the recipe I want to use, will that affect the powdered sugar. First time I saw that plus half and half in a cobbler biscuit recipe. My daughter likes dough with powdered sugar in it so I thought I would try it but instead of all purpose flour, use the judson cream self rising one I have.

I will put the fruit on the bottom. So many cobber dough recipes out there. So far most of them call for self-rising flour. The results are usually drier cakes than when I bakecakes with plain flour. Is it because of the self-rising flour? Once the dough is baked, the gases dissipate in the hot temperatures and leave behind the structure created by those little gas bubbles. This entire process is called leavening and is a vital step in the baking process. Baking powder, on the other hand, is baking soda that has already been mixed with an acidic ingredient and fillers or starches.

If you use self raising flour in your baked goods recipes that call for this product, you will see that your cakes and breads are always raised beautifully, and more importantly, that you get a consistent raise every time. Self raising flour should only be used for its specific purpose. The leavening agents in self raising flour are only right in specific recipes with specific ingredients combinations.

Baking is all about the interactions of the ingredients, so substituting the wrong type of flour can be catastrophic to the final result. It could be that McDougall was simply the one who first commercialized it. I know McDougall went into the milling business after his early attempts to sell the leaver by itself failed. Maybe this, combined with his success in marketing the product, gave him the gumption to declare himself the inventor.

But who really knows? Your email address will not be published. Save my name, email, and website in this browser for the next time I comment. Joe Pastry… Search Categories. Reader Ted from Canada writes: I was over at the Guardian newspaper reading recipes by Nigel Slater, and it struck me that I very very often see that the English use self-raising flour in their baked goods.

Hey Brian! Cheers, — Joe. Just marketting? Hey Frankly, Just getting around to answering some lingering comments from recent months. Regards, Joe C P. Hey Martin! Thanks for a very interesting question, Martin! To get to the bottom of this powdery mystery, we enlisted the help of baker and author of " Breaking Bread: A Baker's Journey Home in 75 Recipes ," Martin Philip, to explain to all the amateur bakers the skinny on what makes all-purpose flour and self-rising flour different.

Let's start with the basics. Flour is a powder that's made from grains, roots, beans, nuts or seeds. All-purpose flour wheat is the most common type of flour and is typically used in making things like bread and rolls. The biggest difference between the two is self-rising flour is a lower-protein flour that already includes a portioned addition of baking powder and salt in the bag.

Martin says that self-rising flour is particularly great for breakfast foods like biscuits and pancakes, and a "million other things which prefer a less 'toothy crumb. Invented by a baker named Henry Jones in , self-rising flour's claim to fame was its role in the Crimean War feeding hungry soldiers. Not only did self-rising flour succeed on land, but it also was a hit at sea.