Here’s a wild fact: self-rising flour has twice the salt of all-purpose if you don’t adjust. A cup of self-rising has about ¼ teaspoon of salt. A recipe with all-purpose might only need a pinch. Salt bomb!
So, taste your dough. If it’s too salty, add a splash of milk or another egg. Or double the recipe and give half to a neighbor. They’ll think you’re a baking genius. Secret weapon: self-rising flour.
When You’re Out of Both (The Real Emergency)
No self-rising? Make your own: 1 cup all-purpose + 1½ teaspoons baking powder + ¼ teaspoon salt. Stir with a whisk—don’t just dump it. Voilà. You’re a flour alchemist.
No all-purpose? Use self-rising and follow the rules above. Or cry into a bowl of cake mix. Either works.
