flour

Anyone good with working out ratios ? If I normally use 160 gr plain flour with 50 gr self raising flour, how much self raising flour would I need for 200 gr plain flour? Please. Just not sure if I should work it out in ratio or percentage. Thanks

Is this flour really better and does it still need sifting?

I hope someone can help with this. I tried this cake last year as made by the catering company which provides the recipe on its website. I've tried making it at home twice and each time it's a disaster - it tastes too eggy, the beetroot gives a weird taste, and even though a knife comes out...

Do you find that your butter sticks to the knife when you are cutting it into cubes? If so, there is a little trick you can do to prevent this, simply sprinkle a little flour onto the butter, and this will prevent it from sticking to the knife, thus making your cubing process much easier...

If I follow a recipe I have no issue. When I try to change it or make my own recipe it deflates while cooling. Can you help figure out why and how to avoid? Recipe I made up last night: 3 egg whites whipped 3 egg yolks 1 1/2 cup whipping cream (non dairy) 2 tbsp sugar 1 tsp baking powder Under...

If you have run out of self-raising flour and only have plain flour in your cupboard then you can make self-raising flour by adding plain flour and baking powder together. Method:- 1. For every 110 grams of Plain Flour (used) add 1 rounded teaspoon of Baking Powder. Either that or check the...

If you want to try and avoid fruit sinkage whilst baking, then try one of the following. Firstly toss small dried fruits such as raisins, sultanas, cranberries etc. in flour prior to baking then add them to your batter as normal, the flour should bind the fruit to your batter and hold it in...