Almost 66 and never knew baking powder had to be tested. Well, God tests us til we sizzle sometimes too so... ! I learn something new every day. Thanks for this. I've never sifted my flour but have been seeing it a lot and going to try that in my next batch of rolls. :)
Alright now! You prrrreached a mighty powerful sermon in a few words! Yes, God has definitely TESTED me.... til I sizzled (ready to be used in His service)!!! Thank You Jesus! Thank you for watching the video and leaving a wonderful comment. Sifted flour makes rolls extra light and fluffy. ENJOY!
ps ..🍃🌹Cook tips Angel ..🙀read in one of Ur replies .. ‘not looking good on camera ‘ … & U knew it’s all in the lighting .. … here’s secret fm Hollywood directors of glamour era.. Position light at angle above to removes harsh shadows in face .. was secret to Marlene Dietrich ..Greta Garbo film beauty .. & modern ones too .. older age Barbara Streisand fired directors who didn’t do it properly 😹will work 4U ,) .. easy set-up.. .. get a medium seize CLIP-ON reading lamp ( costs $15. ) … insert light get bulb of choice …. use extension cords & clip high up on cabinet door or somewhere high to flood face w light .. move to illuminate Ur best angle & wha laaa .. Ur a movie star ⭐️ 😹💕
You're welcome! I VERY MUCH appreciate your kind and encouraging words and the lighting tips (in the second comment). Thank you for watching the video. Happy Holidays 2022!
@One lovely day at a time You're welcome! I appreciate your helpful comment. Apologies for late response. Just now seeing your comment. "Long" video is for individuals who prefer a "detailed" visual tutorial. My pleasure to provide the printable recipe for individuals just like you... www.cornbreadmillionaire.com/Therecipe/homemade-self-rising-flour
Hi Rebecca! Just a quick note to let you know the recipe has been "corrected" to show 1/4 teaspoon of salt (WAS 1/2 teaspoon). I've confirmed the amount with several very reliable sources, after a precious subscriber pointed out to me that the video has 1/4 teaspoon, but the printable recipe has 1/2 teaspoon of salt. I strive for 100% accuracy. When I'm advised of a mistake, I check immediately and FIX it! My apologies for any confusion. Please let me know if I may be of further assistance.
You're welcome! Good to know for sure. Inactive leavening agents will mess up bread, cakes, cookies, etc. Always test previously used baking soda and baking powder. Thank you for watching the video and leaving a positive comment. Greatly appreciated!
I saw a recipe for two Ingredient bread with yogurt and self raising flour and I have no SFF so I’m his video just gave me a way to make it myself. Thank you.
Thank you so very much . Not only did I learn how to make my self rising flour but I didn’t know how to test to see if my baking soda was still good . I’ll now add this to my recipe book. Your amazing.
If baking powder sits in the pantry for too long, it will lose effectiveness. Great idea to test before using in a recipe. Bad baking powder leaves an unpleasant taste and is ineffective in bread, cakes cookies, etc. Thank you for watching the video and leaving a comment!
Thank you so much for this recipe, since Covid self rising flour has been nonexistent in my local stores so I tried your recipe and I’m never going back to store bought again thanks for sharing. ☺️
Awesome! Did not know not to test baking powder! Thank you! I meant..how…how to test it…lol. Good to know because I accidentally opened up a new jar..while having a full jar..
Thank you! I love cooking from scratch, but I did not know the measurements for all three ingredients. I have all-purpose flour (long-term in a no. 10 can) and I needed to know how to make self-rising flour.
You're welcome! Thank you for watching the video. Click this link to get the complete recipe with helpful tips on my blog... www.cornbreadmillionaire.com/recipe/homemade-self-rising-flour
To make more does the recipe stay the same? Sometimes salt is reduced and baking powder. I wanted to do quite a bit for work.. I bake biscuits daily 2 large commercial sheet pans. I use about 32 cups of mix each day. I think I can make it cheaper than what we buy.. and should be better I'm thinking. The advice about spooning flour is such an important thing that many never speak of... especially when moisture and softness are the desired outcome. New subscriber
THANK YOU for watching the video, the positive comments and your subscription. Greatly appreciated! Yes, spooning the flour is important. That's a GOOD question about making more. I agree with your thinking that making your own should be better. Although I don't have the answer, I'm thinking King Arthur Flour (experts) would know: www.kingarthurbaking.com/baking-school
You're welcome! Thank you for watching the video. I always measure cake flour before using. Sift, spoon lightly into the measuring cup and level with the smooth end of a knife. Another option is to sift the cake flour directly into the measuring cup... and level off with smooth end of knife.
Wrong on several levels. Do not spoon flour directly into a cup. Not much difference in that and other ways. Take a spoon of flour. Shake it horizontally across the top of cup, allowing the flour to fall in. When your cup is slightly heaping, run a flat surface over top, leveling top so that it’s softly filled. And leveled. Do not tap your cup of flour. You’re tapping it down into the cup. Forcing more flour than you need which gives a false measure. And you’ll have an abundance of flour. I learned old-school, from early ‘50’s and ‘60’s textbooks on home economics. I use a digital scale now. But have compared the old methods to the scales. And it’s very accurate to get a good measured cup of flour. Happy baking!
Thank you for watching the video and for sharing the method that works for you. I was taught cooking basics in a Home Economics class in high school (late 70's). We did not use a digital scale. I've used my "old-school" method for many, many years and it has always worked for me. Never had a problem with too much flour for a recipe... after using a spoon to scoop sifted flour into a measuring cup. Never used a digital scale to measure flour or anything. However, I plan to purchase one soon. All the "old-school" bakers I know here in the south, don't own a scale and don't want one. We all measure flour the same way. Oh yeah, it is important to "lightly" insert spoon into sifted flour and "lightly" pour into measuring cup... to avoid packing it in. Your comment has given me three new video ideas. Thank you!
Good question! Thank you for watching the video and leaving a pleasant comment. I haven't used whole wheat flour yet. Only used All-Purpose Flour made with "one type of white wheat" flour. Read more here about the different types of wheat flour here... www.thespruceeats.com/all-about-flour-995124 WHOLE WHEAT FLOUR (Excerpt from above link) Whole wheat flour comes in two varieties: 100 percent whole wheat flour and white whole wheat flour. One hundred percent whole wheat flour is made from hulled red wheat grain. It provides more fiber and other nutrients than all-purpose flour. Generally speaking, it makes for heavier bread and baked goods and has a shorter shelf life than all-purpose flour. Whole wheat flour is often mixed with all-purpose flour for a lighter texture and better rising. White whole wheat flour is made from hulled white spring wheat, it has a milder taste and lighter color compared to 100 percent whole wheat flour.
Thanks so much for explaining why sifting is important. I never understood it so I never did it. I will now! And I will spoon it into the measuring cup. Great information 👍
Cousin. How i wish I knew how to test my baking powder a few days ago. I bake a sock it to me pound cake. What a fiasco 🙄 I bet I'll be checking my baking powder from now on. My husband still ate it as a snack cake. It did have a good flavor. But the volume of it. 🤫🤭😏
Yes, it's BAKING POWDER. Checkout the full recipe here... www.cornbreadmillionaire.com/Therecipe/homemade-self-rising-flour Thank you for watching the video and leaving a comment/question!
You're welcome! Make sure Homemade Self-Rising Flour is stored in a tightly sealed container or zippered bag before placing in fridge. I've kept in the fridge for about 3 weeks. I've never kept it refrigerated longer than that. Thank you for watching the video and leaving a comment!
Read your question again. Realized I didn't provide a good answer. My apologies! After making Homemade Self-Rising Flour, it can be used immediately. If you're not using immediately, store in refrigerator.
Interesting question! Never used bread flour. But since I'm interested, I did a quick google search to find the difference between bread flour and all purpose flour. The major difference is protein. "You can use bread flour and AP flour interchangeably using a 1:1 ratio (if your recipe calls for one cup of AP flour, use one cup of bread flour) in almost any situation, though you should be aware that your final product’s texture will be affected. Only substitute one for the other if you’re in a pinch. " Found this helpful info with delicious recipes for bread flour here... www.allrecipes.com/article/difference-between-bread-flour-and-all-purpose-flour/ Although I've never worked with bread flour, my "guess is no" it will not work in this recipe for Homemade Self-Rising Flour. I could be wrong. I noticed several of the recipes calling for bread flour do not require powder. Thank you for watching the video and leaving a comment!
Thank you for watching the video and leaving an interesting question! Weighing is an EXCELLENT method for measuring flour. However, I use a measuring cup to measure flour for my recipes simply because I've always done it that way. Plus, it's good for individuals interested in the recipe who do not own a scale. Your question inspired me to do some research. This article has fascinating info: www.tasteofhome.com/article/how-to-weigh-baking-ingredients/
First, my apologies for the error. The correct amount is 1/4 teaspoon of salt. Just to be sure, I compared my recipe with several of my favorite VERY RELIABLE sources which confirmed 1/4 teaspoon is correct. Thank you VERY MUCH for letting me know. I always immediately check a recipe when someone finds a discrepancy. I strive to be 100% accurate... but stuff still happens. Please let me know how your recipe turns out. Would love to know.
Homemade Self-Rising Flour recipe doesn't have baking soda. It has three ingredients: all-purpose flour, baking powder and salt. See full/printable recipe for more details... www.cornbreadmillionaire.com/Therecipe/homemade-self-rising-flour.
Lol, and the wrong side if the knife. The flat side makes it flush. But remeasuring the sifted flour is something new I learned. I am always off no matter how accurate I follow the directions. That tip made a big improvement in my pastries. 👍❤
@@michaelkgrantj ~ In my younger days (I'm ancient) the flour was _always_ sifted once before measuring. Today's AP flour is pre-sifted, but I still make sure it's loose before scooping it out, either by tipping the container, or running a whisk through it. However, if you are making your own self-rising flour, or some home-made cake flour, you always sift (several times) before measuring. Happy baking! : )
Good to test baking soda or baking powder that was previously used. I store a box of opened baking soda in a zippered bag and make sure lid is tight on baking powder. After several weeks or months in the cupboard, I test both before using to make sure they're active. Another helpful tip is to THOROUGHLY STIR baking soda and baking powder before testing.
Thank you for watching the video and leaving a very "helpful" comment. I appreciate your feedback!! Back when I filmed this video, I battled through anxious/nervous feelings while speaking in front of the camera. It was a new experience! No matter what, I was determined to do it... repeats and all!!! :) Since then, I've discovered that PRACTICING what to say before filming and following a script makes it a lot easier... and no repeating! Winners roll like that. Visualizing 1 million subscribers and success in front of the camera!! I welcome your subscription to my channel to witness the growth.
USE THE BACK OF THE KNIFE AS THE CURVED EDGE MAKES A HOLLOW IN THE FLOUR! Use a scale, put a paper tissue on the scale so you can still see the figures. BUY A HAND SIFTER, THE KIND WITH A LEVER YOU PULL TO SIFT THE FLOUR. Put the sifter on the tissue. Zero your scale. Add the flour until it weighs the required amount. Add the baking powder, salt, cream of tartar or whatever you are adding. Lift the sifter over the bowl and sift the mixture into the bowl. You can then whisk the mixture in the bowl to ensure an even mix. I hope that this lady has a cleaner who comes in every time she bakes!
Thank you for watching the video. I appreciate your helpful tips. My printable recipe has tips with the correct way to use the knife (link below). I have planned an updated video in which I use the hand crank sifter, the smooth side of the knife, and more. www.cornbreadmillionaire.com/homemade-self-rising-flour
You're right. Always use a dry spoon. That correction will show in the updated version of this video. Thank you for watching the video and for the helpful comment.
![Felix "Unfair" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/Oswujxm2Ag0/mqdefault.jpg)
Almost 66 and never knew baking powder had to be tested. Well, God tests us til we sizzle sometimes too so... ! I learn something new every day. Thanks for this. I've never sifted my flour but have been seeing it a lot and going to try that in my next batch of rolls. :)
Alright now! You prrrreached a mighty powerful sermon in a few words! Yes, God has definitely TESTED me.... til I sizzled (ready to be used in His service)!!! Thank You Jesus! Thank you for watching the video and leaving a wonderful comment. Sifted flour makes rolls extra light and fluffy. ENJOY!
@@CornbreadMillionaireLifestyleplease do it in grams not cup how much is 1cup in grams
Genială rețetă!!! FELICITĂRI!!! România!!!!🙏🙏🙏
Thank you!
Thank you! That’s exactly what i wanted to know with no long stories !
You're welcome! Thank you for watching the video and letting me know the info was helpful.
Thank U cooking tips Angel 🍃🌹
.. very helpful .. love Ur direct style & lovely warm voice ,)
ps ..🍃🌹Cook tips Angel ..🙀read in one of Ur replies .. ‘not looking good on camera ‘ … & U knew it’s all in the lighting ..
… here’s secret fm Hollywood directors of glamour era.. Position light at angle above to removes harsh shadows in face .. was secret to Marlene Dietrich ..Greta Garbo film beauty .. & modern ones too .. older age Barbara Streisand fired directors who didn’t do it properly 😹will work 4U ,)
.. easy set-up..
.. get a medium seize CLIP-ON reading lamp ( costs $15. )
… insert light get bulb of choice
…. use extension cords & clip high up on cabinet door or somewhere high to flood face w light .. move to illuminate Ur best angle & wha laaa .. Ur a movie star ⭐️ 😹💕
You're welcome! I VERY MUCH appreciate your kind and encouraging words and the lighting tips (in the second comment). Thank you for watching the video. Happy Holidays 2022!
So the recipe is:
1 cup sifted, all-purpose flour
1-1/2 tsp baking powder
1/4 tsp salt
Uu
Thank you, as I just need the recipe not a long video... :)
@One lovely day at a time
You're welcome! I appreciate your helpful comment. Apologies for late response. Just now seeing your comment. "Long" video is for individuals who prefer a "detailed" visual tutorial. My pleasure to provide the printable recipe for individuals just like you... www.cornbreadmillionaire.com/Therecipe/homemade-self-rising-flour
@Jenny Rude Gyal
Thank you for watching the video and leaving a comment. What does "Uu" mean? I look forward to your response.
Hi Rebecca! Just a quick note to let you know the recipe has been "corrected" to show 1/4 teaspoon of salt (WAS 1/2 teaspoon).
I've confirmed the amount with several very reliable sources, after a precious subscriber pointed out to me that the video has 1/4 teaspoon, but the printable recipe has 1/2 teaspoon of salt.
I strive for 100% accuracy. When I'm advised of a mistake, I check immediately and FIX it!
My apologies for any confusion. Please let me know if I may be of further assistance.
Thank you so much.
You helped me out of a bind.
Blessings of abundance for sharing your knowledge.
By-the-by, you’ve a lovely gentle voice💜
You're welcome! Happy to know the video helped you. Greatly appreciate the blessings of abundance and the compliment. God bless you always!
Thank you for showing me this to make sure it's active . I had no idea and I'm 50 years old !!
You're welcome! Good to know for sure. Inactive leavening agents will mess up bread, cakes, cookies, etc. Always test previously used baking soda and baking powder. Thank you for watching the video and leaving a positive comment. Greatly appreciated!
Oh may goodness,thank you for sharing,and the hack to test baking soda,Amazing.stay save dear.
You're welcome! Thank you for watching the videos and leaving a comment.
This is so nice of you to share! Blessings and be safe!
Thank you! Blessings to you as well.
This video alone was worth watching just to learn how to check if baking powder is still good. TY this was wonderful.
Thank you for watching! Delighted you enjoyed the info.
Thank you, I learned so much from this video
You're welcome! Happy to know it was helpful.
I saw a recipe for two Ingredient bread with yogurt and self raising flour and I have no SFF so I’m his video just gave me a way to make it myself. Thank you.
You're welcome! Recipe sounds like a "Must Try" for me. Thank you for watching the video.
Thank you so very much . Not only did I learn how to make my self rising flour but I didn’t know how to test to see if my baking soda was still good . I’ll now add this to my recipe book. Your amazing.
You're welcome! Delighted you enjoyed the helpful info. Thank you for watching the video and for the positive comments.
Thanks for this! Using it to make dumplings for my chicken stew for the soul
You're welcome! Love the sound of dumplings in chicken stew for the soul. Thank you for watching the video and leaving a comment.
Thanks for this. I use self rising often for baking cookies but I ran out today. Luckily I have a whole bag of all purpose 💜
You are so welcome!
Excellent video. You have a passion for teaching
Thank you VERY much. I appreciate that!
Thank you. I learnt a lot in 3:52 seconds.
Awesome! You are welcome. Really appreciate you watching the video and leaving a kind comment. Thank YOU. :)
Thank you so much for this teachings.
You're welcome! Thank you for watching the video and leaving a pleasant comment. Greatly appreciated.
That is so cool.... I never knew you could test baking powder. .. thank you
You're welcome! Thank you for watching and leaving a positive comment.
Learn something new every day.....😃
Yes, and that's a GOOD thing! :) Thank you for watching the video and leaving a pleasant comment.
I had no idea you could test baking powder. Thank You 🙏🏻
If baking powder sits in the pantry for too long, it will lose effectiveness. Great idea to test before using in a recipe. Bad baking powder leaves an unpleasant taste and is ineffective in bread, cakes cookies, etc. Thank you for watching the video and leaving a comment!
Thank you so much for this recipe, since Covid self rising flour has been nonexistent in my local stores so I tried your recipe and I’m never going back to store bought again thanks for sharing. ☺️
You're welcome! Delighted to know the recipe worked for you. Thank you for watching the video and leaving a wonderful comment.
Thank you for the excellent video. I'm going to make some and compare it with store bought self-rising flour.
You're welcome! Thank you for watching the video and leaving a pleasant comment. Your experiment is a good idea.
Thanks for posting. I just saved this video to a playlist for future reference.
Awesome! Delighted to know it was helpful. Thank you for watching!
Very easy to follow thankyou from 🇨🇦
You’re welcome 😊
Great video
Thank you for watching the video and leaving a pleasant comment. Greatly appreciated!
Awesome! Did not know not to test baking powder! Thank you! I meant..how…how to test it…lol. Good to know because I accidentally opened up a new jar..while having a full jar..
You're welcome! Delighted to know the info was helpful to you. Knowledge is power!
Thank you! I love cooking from scratch, but I did not know the measurements for all three ingredients. I have all-purpose flour (long-term in a no. 10 can) and I needed to know how to make self-rising flour.
You're welcome! Thank you for watching the video. Click this link to get the complete recipe with helpful tips on my blog...
www.cornbreadmillionaire.com/recipe/homemade-self-rising-flour
Thanks for the info!😊 Very much appreciated!
You're welcome! Thank you for watching the video and leaving a positive comment.
Wow thank you for educating me I didn’t know this measurement trick.
You're welcome! Knowledge is power. Thank you for watching the video and leaving a pleasant comment!
Sister Beverly, maybe Im not tech savvy (ok, I'm not), but please keep posting. Top Google question is boiling an egg. God needs you like us.
Absolutely Great Advice!! Thank You so much!!
You're welcome! Greatly appreciate your kind words!
Thank you for this information. Never thought of sifting for an accurate measurement but now I will do this.
You're welcome! Delighted it was helpful. Yes, always sift, spoon and level flour... to get an accurate measurement.
Please advise how much a cup of flour weighs in grams.
Some recipies says a cup but when I watch the video the cup does not look like the right amount
Thanks for the tips!
You're welcome! Thank you for watching the video and leaving a positive comment.
Super easy! Thank you!
You're welcome! Greatly appreciate you watching the video and leaving a positive comment.
Thanks excellent
Thank you for watching the video and leaving a kind comment. Greatly appreciated!
Just came across you on facebook. Thank you for this. Biscuits look delicious!
You're welcome! One of the most popular recipes on my blog. :)
Excellent tutorial! Thank you so much!
You're very welcome! Thank you for watching the video and leaving an awesome comment. Made my day!
Thank you for sharing!
You're welcome! Thank you for watching the video.
Thank you SO much for this information. Testing baking powder, I now know 😘
You are so welcome! Thank you for watching the video and leaving positive comments. GREATLY appreciated.
Thanks!!!
Blessings to you!
🥰
You're welcome! Thank you for watching the video and leaving a comment. Greatly appreciated!
Thank you for the tips!🥰
You're welcome! Thank you for watching the video and leaving a pleasant comment. Greatly appreciated!
This saved the day 👍🏾👍🏾👍🏾
Thank you for watching the video and leaving a positive comment. GREATLY appreciated!
Thank you so very much for this! It is very useful knowledge!
You're welcome. Happy you enjoyed it!! Thank you for watching the video and leaving a compliment. Greatly appreciated!
@@CornbreadMillionaireLifestyle - Well, YOU are greatly appreciated!!! I pray you have a very blessed and wonderful New Year!💞
Thank you so much!
You're welcome!
I like you, your good at explaining, a good teacher.
Thank you for watching the video and for the very encouraging compliments! Happy Thanksgiving!
Thank you, very informative 🌸
You're welcome! Thank you for watching the video and letting me know the info was helpful. Greatly appreciated!
To make more does the recipe stay the same? Sometimes salt is reduced and baking powder. I wanted to do quite a bit for work.. I bake biscuits daily 2 large commercial sheet pans. I use about 32 cups of mix each day. I think I can make it cheaper than what we buy.. and should be better I'm thinking. The advice about spooning flour is such an important thing that many never speak of... especially when moisture and softness are the desired outcome. New subscriber
THANK YOU for watching the video, the positive comments and your subscription. Greatly appreciated! Yes, spooning the flour is important. That's a GOOD question about making more. I agree with your thinking that making your own should be better. Although I don't have the answer, I'm thinking King Arthur Flour (experts) would know: www.kingarthurbaking.com/baking-school
And I am 70 and never heard this either. Thank you so much..
You're welcome! Definitely good to know. Thank you for watching the video and leaving a pleasant comment.
Thank you.
You're welcome!
Thanks 🙏💖
You're welcome! Thank you for watching the video.
Hiz thanks for sharing the info ❤, will this be the same for cake flour?
You're welcome! Thank you for watching the video. I always measure cake flour before using. Sift, spoon lightly into the measuring cup and level with the smooth end of a knife. Another option is to sift the cake flour directly into the measuring cup... and level off with smooth end of knife.
Thank you, that was helpful.
You're welcome! Happy to know it was helpful.
Thanks
You're welcome! Thank you for watching the video and leaving a pleasant comment.
thank you
You're welcome! Thank you for watching the video and leaving a pleasant comment. Greatly appreciated!
Wrong on several levels. Do not spoon flour directly into a cup. Not much difference in that and other ways. Take a spoon of flour. Shake it horizontally across the top of cup, allowing the flour to fall in. When your cup is slightly heaping, run a flat surface over top, leveling top so that it’s softly filled. And leveled. Do not tap your cup of flour. You’re tapping it down into the cup. Forcing more flour than you need which gives a false measure. And you’ll have an abundance of flour. I learned old-school, from early ‘50’s and ‘60’s textbooks on home economics. I use a digital scale now. But have compared the old methods to the scales. And it’s very accurate to get a good measured cup of flour. Happy baking!
Thank you for watching the video and for sharing the method that works for you.
I was taught cooking basics in a Home Economics class in high school (late 70's). We did not use a digital scale. I've used my "old-school" method for many, many years and it has always worked for me. Never had a problem with too much flour for a recipe... after using a spoon to scoop sifted flour into a measuring cup. Never used a digital scale to measure flour or anything. However, I plan to purchase one soon. All the "old-school" bakers I know here in the south, don't own a scale and don't want one. We all measure flour the same way. Oh yeah, it is important to "lightly" insert spoon into sifted flour and "lightly" pour into measuring cup... to avoid packing it in. Your comment has given me three new video ideas. Thank you!
True. I learned this from Preppy's kitchen. Fluff it, then spoon it, then level it off.
Thank you!
You're welcome! Thank you for watching the video and leaving a comment. Happy Thanksgiving!
Can you do this with whole wheat flour? I always weight my flour fwiw, but some great tips here.
Good question! Thank you for watching the video and leaving a pleasant comment.
I haven't used whole wheat flour yet. Only used All-Purpose Flour made with "one type of white wheat" flour. Read more here about the different types of wheat flour here...
www.thespruceeats.com/all-about-flour-995124
WHOLE WHEAT FLOUR (Excerpt from above link)
Whole wheat flour comes in two varieties: 100 percent whole wheat flour and white whole wheat flour. One hundred percent whole wheat flour is made from hulled red wheat grain. It provides more fiber and other nutrients than all-purpose flour. Generally speaking, it makes for heavier bread and baked goods and has a shorter shelf life than all-purpose flour. Whole wheat flour is often mixed with all-purpose flour for a lighter texture and better rising. White whole wheat flour is made from hulled white spring wheat, it has a milder taste and lighter color compared to 100 percent whole wheat flour.
Thank u very much 😊❤️
You're welcome 😊
Thanks so much for explaining why sifting is important. I never understood it so I never did it. I will now! And I will spoon it into the measuring cup. Great information 👍
You're welcome! Delighted to know the info was helpful. Thank you for watching the video and leaving positive comments.
omg thank you soooo much
You're welcome!
Cousin. How i wish I knew how to test my baking powder a few days ago. I bake a sock it to me pound cake. What a fiasco 🙄 I bet I'll be checking my baking powder from now on. My husband still ate it as a snack cake. It did have a good flavor. But the volume of it. 🤫🤭😏
Hi Wanda! Knowledge is power. Thank you for watching the video and letting me know the info was helpful. :)
Hi! And that is BAKING POWDER, not baking SODA, correct? 😃
Yes, it's BAKING POWDER. Checkout the full recipe here...
www.cornbreadmillionaire.com/Therecipe/homemade-self-rising-flour
Thank you for watching the video and leaving a comment/question!
@@CornbreadMillionaireLifestyle Thank you so much! Gonna do this tonight! ❤️
You're welcome! You CAN do it because Homemade Self-Rising Flour is super easy to make.
How long to store in fridge before using? And thank you for the hack to test baking powder 😘
You're welcome! Make sure Homemade Self-Rising Flour is stored in a tightly sealed container or zippered bag before placing in fridge. I've kept in the fridge for about 3 weeks. I've never kept it refrigerated longer than that. Thank you for watching the video and leaving a comment!
Read your question again. Realized I didn't provide a good answer. My apologies! After making Homemade Self-Rising Flour, it can be used immediately. If you're not using immediately, store in refrigerator.
@@CornbreadMillionaireLifestyle Thx 😘😘😘
Can you use bread flour instead of all purpose? (Only asking because I bought a ton of it on sale & need to use it up)
Interesting question! Never used bread flour. But since I'm interested, I did a quick google search to find the difference between bread flour and all purpose flour. The major difference is protein.
"You can use bread flour and AP flour interchangeably using a 1:1 ratio (if your recipe calls for one cup of AP flour, use one cup of bread flour) in almost any situation, though you should be aware that your final product’s texture will be affected. Only substitute one for the other if you’re in a pinch. "
Found this helpful info with delicious recipes for bread flour here...
www.allrecipes.com/article/difference-between-bread-flour-and-all-purpose-flour/
Although I've never worked with bread flour, my "guess is no" it will not work in this recipe for Homemade Self-Rising Flour. I could be wrong.
I noticed several of the recipes calling for bread flour do not require powder.
Thank you for watching the video and leaving a comment!
Why no weigh the all purpose flour?
Thank you for watching the video and leaving an interesting question! Weighing is an EXCELLENT method for measuring flour. However, I use a measuring cup to measure flour for my recipes simply because I've always done it that way. Plus, it's good for individuals interested in the recipe who do not own a scale. Your question inspired me to do some research. This article has fascinating info: www.tasteofhome.com/article/how-to-weigh-baking-ingredients/
Hi again! In the recipe to print out, it’s says “1/2 teaspoon salt”, but your video says “1/4 teaspoon”, which is correct? Thanks! 😀
First, my apologies for the error. The correct amount is 1/4 teaspoon of salt. Just to be sure, I compared my recipe with several of my favorite VERY RELIABLE sources which confirmed 1/4 teaspoon is correct.
Thank you VERY MUCH for letting me know. I always immediately check a recipe when someone finds a discrepancy. I strive to be 100% accurate... but stuff still happens.
Please let me know how your recipe turns out. Would love to know.
💛💛💛
Thank you!
can i use baking soda edit omgggggggggggggggggggg u liked my comment
Homemade Self-Rising Flour recipe doesn't have baking soda. It has three ingredients: all-purpose flour, baking powder and salt. See full/printable recipe for more details...
www.cornbreadmillionaire.com/Therecipe/homemade-self-rising-flour.
@@CornbreadMillionaireLifestyle omg thaaaaaaaaaaaank you
She's only one I've seen who showed how to test baking powder,lol
Thank you for watching the video. I receive your comment as a compliment. I'm feeling like that's a GOOD thing. No competition. :)
Who else cringed when the wet spoon went into the powder? =:-o
I agree a DRY spoon is better. Thank you for watching the video and leaving a helpful comment.
@@CornbreadMillionaireLifestyle ~ I'm back because once again I need your recipe for self-rising flour. Works every time!
Lol, and the wrong side if the knife. The flat side makes it flush.
But remeasuring the sifted flour is something new I learned. I am always off no matter how accurate I follow the directions. That tip made a big improvement in my pastries. 👍❤
@@rennietintin8701 ~ You are not a baker. If you were, you would know that it's a _big_ no-no. :-/
@@michaelkgrantj ~ In my younger days (I'm ancient) the flour was _always_ sifted once before measuring. Today's AP flour is pre-sifted, but I still make sure it's loose before scooping it out, either by tipping the container, or running a whisk through it. However, if you are making your own self-rising flour, or some home-made cake flour, you always sift (several times) before measuring. Happy baking! : )
I’m almost 56 years old and I did not know that you need to test your baking powder or how to test it even😅
Good to test baking soda or baking powder that was previously used. I store a box of opened baking soda in a zippered bag and make sure lid is tight on baking powder. After several weeks or months in the cupboard, I test both before using to make sure they're active. Another helpful tip is to THOROUGHLY STIR baking soda and baking powder before testing.
...... so she put baking powder in.. coulda said that in under 3+ minutes.
The reason it took 3+ minutes is I included additional helpful info. Thank you for watching the video and leaving a comment.
🙏🏻🌹🙏🏻
Thank you for watching and for the cute emojis! Have a great week.
I made pizza last night 1 8 23
Love pizza! I hope you enjoyed every bite. :)
Wow you repeat yourself A LOT!
Thank you for watching the video and leaving a very "helpful" comment. I appreciate your feedback!! Back when I filmed this video, I battled through anxious/nervous feelings while speaking in front of the camera. It was a new experience! No matter what, I was determined to do it... repeats and all!!! :) Since then, I've discovered that PRACTICING what to say before filming and following a script makes it a lot easier... and no repeating! Winners roll like that. Visualizing 1 million subscribers and success in front of the camera!! I welcome your subscription to my channel to witness the growth.
USE THE BACK OF THE KNIFE AS THE CURVED EDGE MAKES A HOLLOW IN THE FLOUR!
Use a scale, put a paper tissue on the scale so you can still see the figures. BUY A HAND SIFTER, THE KIND WITH A LEVER YOU PULL TO SIFT THE FLOUR. Put the sifter on the tissue. Zero your scale. Add the flour until it weighs the required amount. Add the baking powder, salt, cream of tartar or whatever you are adding. Lift the sifter over the bowl and sift the mixture into the bowl. You can then whisk the mixture in the bowl to ensure an even mix. I hope that this lady has a cleaner who comes in every time she bakes!
Thank you for watching the video. I appreciate your helpful tips. My printable recipe has tips with the correct way to use the knife (link below). I have planned an updated video in which I use the hand crank sifter, the smooth side of the knife, and more. www.cornbreadmillionaire.com/homemade-self-rising-flour
Oh yeah, I like to do my own "very thorough" cleaning! Proud of it. :)
*DON'T EVER PUT A WET SPOON INTO YOUR CONTAINER OF BAKING POWDER like she did! Everyone tells you that's a no no!
You're right. Always use a dry spoon. That correction will show in the updated version of this video. Thank you for watching the video and for the helpful comment.
@@CornbreadMillionaireLifestyle You're welcome! And thanks for the video!
Thanks you for sharing!
You're welcome!
Thank you so very much !
You're welcome!
Thank you.
You're welcome! Thank you for watching the video and leaving a pleasant comment. Merry Christmas!