How to Add Something to Plain Flour to Make It Rise

Are you looking to make your plain flour rise and add lift to your baked goods? Understanding the different leavening agents and how to use them is crucial for achieving the perfect rise in your recipes. In this guide, we will explore the various methods to make your plain flour rise, including the use of commercial yeast, sourdough culture, baking powder, baking soda, egg whites, and salt. We will also provide a simple step-by-step recipe for making self-raising flour and tips for storing it correctly.

The Different Types of Leaveners

Leaveners are substances added to dough to make it rise. Common leaveners for plain flour include commercial yeast, sourdough culture, baking powder, baking soda, and egg whites.

1. Commercial Yeast

Commercial yeast is a baker's best friend. When mixed with flour, water, and sugar, it creates CO2 gas bubbles, which cause the dough to rise. Active dry yeast and instant yeast are the two most common varieties. To use yeast, simply follow the instructions on the package. Typically, you will need to dissolve the yeast in warm water with a little sugar, then mix it into your flour and other ingredients.

2. Sourdough Culture

Sourdough culture is a natural leavening method that uses wild yeast and lactic acid bacteria. It requires more time and care but can produce unique flavors and textures in your bread. Sourdough starter is the base of this process, and it is developed over several days. Mixing the activated starter with your flour and other ingredients will help it rise slowly over time.

3. Baking Powder

Baking powder is a dry mixture that reacts with water to produce CO2 gas bubbles, causing the dough to rise. It is made up of baking soda, cream of tartar, and sometimes corn starch. To make self-raising flour using baking powder, add 1 teaspoon of baking powder and 1/4 teaspoon of salt per cup of plain flour. Mix thoroughly.

4. Baking Soda

Baking soda is less common in recipes but can be used as a leavening agent. It reacts with acidic ingredients like lemon juice or yogurt to produce CO2. To use baking soda effectively, balance the acidity in your recipe. For instance, in each cup of plain flour, add 1/4 teaspoon of baking soda. Adjust the recipe as needed by adding an appropriate amount of acidic ingredients.

5. Egg Whites

Egg whites can be whipped to stiff peaks and added to dough or batter to achieve rise and volume. This method is best for recipes like angel food cake or certain types of meringues. Whip the egg whites until they form stiff peaks, then gently fold them into the dough.

Making Self-Raising Flour

Self-raising flour, also known as self-rising flour, is all-purpose flour that has been pre-mixed with baking powder and salt. Making it is a simple process and can be a space-saving solution in your kitchen. Here's how to do it:

Step 1: Gather Your Ingredients

1 cup of plain or all-purpose flour 1 teaspoon of baking powder 1/4 teaspoon of salt

Ensure you have all these ingredients ready.

Step 2: Mix the Ingredients Thoroughly

Put the flour, baking powder, and salt into a mixing bowl. Use a whisk or fork to mix all the ingredients until they are well combined.

Step 3: Store the Self-Raising Flour

Once you have mixed the ingredients, transfer the self-raising flour to an airtight container. Store it in a cool, dry place. The mixture will last for about six months under these conditions.

Tips for Using Your Self-Raising Flour

When using self-raising flour in your recipes, remember to reduce the salt content in your recipe by the amount of salt already included in the self-raising flour. For instance, each cup of self-raising flour contains 1/4 teaspoon of salt. Be mindful of this when adjusting your recipes.

Sometimes, especially in recipes calling for high amounts of salt, you might notice that the salt from the self-raising flour is more dominant. It's best to taste the mixture before making your final adjustment and add or reduce salt as needed.

Using self-raising flour can simplify your cooking process and save storage space, making it a smart choice for many kitchen needs.

Frequently Asked Questions

Q: Can I use commercial yeast instead of baking powder?

A: Yes, you can. Simply follow the instructions for using yeast in your recipe. Remember, yeast requires more time to work its magic, so plan accordingly. Ensure that you have a warm water and sugar mixture before adding the yeast to activate it.

Q: How long does self-raising flour last?

A: When stored in an airtight container in a cool, dry place, self-raising flour can last for about six months. After this period, its leavening power may decrease, and it may not rise as effectively in your recipes.

Q: Can I add more salt to my recipes with self-raising flour?

A: It's generally best to reduce the salt in your recipes since the self-raising flour already contains salt. However, if your recipe calls for high amounts of salt, you can adjust the taste to your preference. Keep in mind, though, that the natural salt in the flour can affect the overall flavor of your recipe.