AnnieP Posted April 2, 2010 Share Posted April 2, 2010 Like a numpty, a couple of weeks ago I bought a load of flour by mistake (already having some), so I emptied what would fit into my container and put the rest in a lock and lock box. Since then I have bought the other type.... you know the rest of the story... filled my OTHER container and now cannot remember which type I put in the lock and lock: Was it plain or self raising? Is there a quick and easy way of finding out what type of flour it is without making a disastrous cake? Quote Link to comment Share on other sites More sharing options...
Guest Posted April 2, 2010 Share Posted April 2, 2010 hmmm, sr flour has baking powder in it doesn't it and BP fizzes on contact with vinegar..... I could be way off the mark here but try adding a bit of vinegar to a bit of each and see which fizzes? Quote Link to comment Share on other sites More sharing options...
Alis girls Posted April 2, 2010 Share Posted April 2, 2010 I think SR fizzes if you dip a wet finger in and taste it. I remember this from Home Economics Quote Link to comment Share on other sites More sharing options...
Christian Posted April 3, 2010 Share Posted April 3, 2010 If you taste both of them, the SR flour should taste saltier. It should also have a smoother feel than plain flour. Quote Link to comment Share on other sites More sharing options...
