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Flour

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pussyfoot | 15:04 Sun 28th Oct 2007 | Food & Drink
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Is there a way to tell the difference between plain and self raising flour, I've got a container of each and I can't remember which is which.
Thanks.
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Try tasting them... the SR should be slightly salty and the Plain should be, well, plain!
Well, I was convinced that there would be a difference if one mixed each with a little water - surely the bicarb (raising agent) in self raising flour would react with water and give off bubbles of carbon dioxide... but nope.... not a bit of it! I mixed a teaspoon of each type of flour with a tiny bit of water in different glasses and watched and waited.... and waited .... and waited... I even tasted both - the one containing SR flour tasted slightly more *soda-like* to me than the *plain* flour one... but no other obvious indications were present.

Given that both sorts of flour are not that expensive, I'd suggest you start again with fresh flours.... and label them !

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