Homemade Self-Rising Flour and Cake Flour
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Lynn takes one bag of plain all-purpose flour and turns it into three - self-rising, bread flour, and cake flour - so she isn't buying a separate bag of each. She works a cup at a time and sifts every batch, and says she's been testing all three and they work.
What Lynn shows you
- Her starting flour is King Arthur unbleached, non-bromated all-purpose. She mentions the small bag runs around $6, and that Travis pre-measures and vacuum-seals refills for her flour container.
- For self-rising she starts from one cup of all-purpose and adds baking powder - about a teaspoon and a half - plus a quarter teaspoon of salt, then sifts it twice.
- For bread flour she measures a level cup, takes two tablespoons of flour back out, and puts two level tablespoons of cornstarch in their place before sifting. She won't scoop the cup down into the bag - "sometimes that packs your flour" - so she spoons it in over the top and levels it off.
- For cake flour she counts out 14 level tablespoons of all-purpose plus two tablespoons of cornstarch, and says it comes out just as soft as the boxed kind because you aren't packing the cup.
- These only replace the flour. She's clear that you still follow whatever cake, bread, or pastry recipe you were already making.
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