Robin would know, but she's in the US at the moment.
I might be able to look at a couple of her books - "What Einstein Told His Cook" and "On Food And Cooking (The Science And Lore Of The Kitchen)" , as they talk about this kind of thing.
Hang on, let me see...
Darn. Both being American books, they appear not to recognise the concept of self-raising flour. And baking is emphatically NOT my strong oint.
Sorry. How soon do you need to know? Robin's back in February...
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I might be able to look at a couple of her books - "What Einstein Told His Cook" and "On Food And Cooking (The Science And Lore Of The Kitchen)" , as they talk about this kind of thing.
Hang on, let me see...
Darn. Both being American books, they appear not to recognise the concept of self-raising flour. And baking is emphatically NOT my strong oint.
Sorry. How soon do you need to know? Robin's back in February...