Siftandwisk2
Posted 2 Feb 2017 , 10:20pm
post #1 of 1
There's a recipe I want to try that calls for self-rising flour and almond flour. Does anyone know how to converted a recipe calling for self-rising flour to regular flour?
The cake is 61% self-rising flour and 39% almond flour. Should I consider the almond flour as "flour" in trying to figure the amount of leavening?
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