SC - Self Rising Flour - OOP - URGENT

[Robyn Probert]

Hi Micaylah,

>I need help. I used to have the correct equivalents to make self rising
>flour. Of course now that I need it, I can't find it. I refuse to pay the
>ridiculous prices of it already made. Anybody?

>From 2 - 4 tsp of baking powder per cup of flour, depending on how much rise
you need - more for cakes, less for biscuits (ah...cookies).

If you don't have baking powder, you can use cream of tarter and baking
soda, but I can't remember the proportions offhand! Have to look them up...

Rowan

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