Now, self-raising flour is a different story altogether. It's like the all-purpose flour's cool cousin - it's got baking powder already mixed in, so you don't need to add any extra leavening agents. But, here's a fun fact: self-raising flour is actually a bit of a myth in some parts of the world, and it's not as commonly used as all-purpose flour.
In the UK, Australia, and other parts of the world, self-raising flour is a staple in many a baker's pantry. But, in the US, it's not as widely used, and all-purpose flour is the go-to choice for most bakers. It's like the difference between chips and crisps - same thing, different name, different usage!
