Question of the Week: Is there a Difference Between Self-Rising Flour and Bread Flour?

Deb from Ohio asks:  Is there a difference between Self-rising flour and Bread flour?

The resounding answer is YES! BIG DIFFERENCE!

What is Self-rising flour?   Self rising flour is regular All-purpose flour, which has lower amounts of the protein, gluten, than bread flour, and it has a small amount of salt added and leavening in it.  Leavening is a chemical which you add to your recipes to make the product rise: baking soda or baking powder.

Can I use Self-rising flour in recipes?  If you choose to use it in place of regular flour in your recipes, you must delete the salt and leavening that is called for.    Self-rising flour seems to be more popular in the south.

Bottom line:  Save the Self-rising flour for recipes such as biscuits, and follow recipes that call for Self-rising flour to avoid some guesswork.

 

What is Bread Flour?  This flour is a “strong” flour – containing more gluten, a protein which forms strands int he dough which help to give structure.  This protein is necessary to make breads.  It does not produce a delicate crumb that AP Flour does.  It has no leavening or salt added, so recipes should be followed exactly.

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About bakingway

Baker/Pastry Chef for over 25 years.

Posted on June 27, 2011, in Question of the Week and tagged . Bookmark the permalink. Leave a comment.

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