exending life of self rising flour

Posted by hkchoichoi (549 days ago)

Self rising flour is almost impossible to buy in Seoul. My brother, on his last trip from the US bought me a 5 lb bag, which I intend to use in MAY. I'm worried about the rising action in the flour - so I am wondering if perhaps freezing the flour is a better option? Any suggestions?

Oherwise, any fool proof make your own self rising flour recipes?

(I am based in Other)

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Posted by hkchoichoi (549 days ago)

should have read extending...

found some recipes for make your own self rising - 1 cup flour, 1 teaspoon baking powder, 1/2 salt. Anyone tried this?

(I am based in Unspecified)

Posted by Claire (549 days ago)

To make self-raising flour, the approxiamte ratio is 5g (1 level teaspoon) to every 110g (4oz) of plain flour.

I do this all the time because 1) we only had plain in the larder when I was growing up, 2) it saves the trouble of having additional bags of flour that need using up and 3) self-raising can lose its raising capabilities after a while.

The life of self-raising is around 6-9 months. While it should be stored in a cool, dry, airtight place, I don't think freezing would really work because of the formation of ice crystals. But you can freeze pastry and (undecorated/unfilled) sponge cakes.

(I am based in Unspecified)

Posted by hkchoichoi (549 days ago)

thanks Claire. I was hoping you'd respond. I saw from another post that you use a lot of self rising flour and knew that you would know a lot.

cool dry place....at least it is cool and dry in Seoul right now.

(I am based in Unspecified)

Posted by Meiguoren (544 days ago)

Self rising flour has become impossible to find in Guangzhou. The ratio I've always used to make my own "self rising" flour is two teaspoons baking powder plus half teaspoon salt, for each 8 oz. BUT THEN, for a time it was hard to find even baking powder here!!! On a trip to Hong Kong, I purchased some Borwick's brand of baking powder from City Super. The Borwick's container has printed instructions that show different amounts of baking powder recommended depending on what you are baking! For instance, it says, 1 level tsp per 8 oz flour if baking "rich madiera cake" but 4 level tsp per 8 oz flour if baking scones! I followed these suggestions -- increasing the amount of baking powder when I wanted something to be really fluffy -- and ended up with some of the best stuff I've ever baked! Maybe this Borwick's brand is just a lot better than the Calumet that I've been used to in the USA. But from now on, no matter what brand I'm using, I think I'll tailor the amount of baking powder to how much I'm hoping a particular recipe will rise, with a minimum of 1 and up to a maximum of 4 tsp baking powder per 8 oz flour.

(I am based in Guangzhou)

Posted by Claire (543 days ago)

I've used Borwick's for years - ok, decades - it takes me back to my grandmother's kitchen... Glad to know you found it and are successfully baking.

(I am based in Unspecified)