how can I tell self raising flour from plain. without cooking.?

Question

I have this flour I want to use but no indication of which it is.

Answer 1

Take a small teaspoon full and add some vinegar to it. If you get foaming then it will be self rising. The baking soda will react with the vinegar

Answer 2

I am a former chef and one sure way is take some about a tablespoon and put a bit of vinegar, plain or what ever, if it fizzes it is self-rising, it has baking powder and soda in it, there will be a chemical reaction.

One sure way to make this never happen again is buy a container and mark it as Plain flour or Self rising, or just the initials PF and SF.

Answer 3

self raising has baking powder in it.
Simple
Get 2 small clear cups
place 1/3 cup water in each
add 1tbsp of each flour to cups and mix
Whichever one fizzes is the self raising one.
Look for the CO2 bubbles!

Then lable your flours!

Good Luck

Answer 4

components 190g (a million a million/4 cups) self-elevating flour 60g butter, chilled, cubed 125ml (a million/2 cup) milk 500ml (2 cups) cooking liquid jointly with poultry inventory (for savoury dishes) or water (for candy) technique place the flour in a medium bowl. Use your fingertips to rub in the butter until eventually the aggregate resembles positive breadcrumbs. on the different hand, place the flour and butter in the bowl of a nutrients processor and technique until eventually the aggregate resembles positive breadcrumbs. Make a nicely in the centre and pour in the milk. Use a around-bladed knife in a reducing action to blend jointly until eventually merely blended. (that's considerable to not overwork the aggregate as this could effect in chewy dumplings.) Drop technique: Line a baking tray with non-stick baking paper. Use a teaspoon to scoop equivalent parts of the dumpling mixture onto the lined tray (use a 2d teaspoon to rigorously launch the dumpling mixture from the 1st spoon). reducing technique: turn the dough onto a gently floured floor and knead gently with your hands, by potential of pressing and then turning, approximately 4-5 situations or until eventually the dough is merely tender. Flatten the dough with the palm of your hand until eventually that's a pair of million.5cm thick. Use a 3cm-diameter around pastry cutter dipped in flour to cut back out 20 dumplings. place the cooking liquid in a medium saucepan over extreme warmth and placed across to the boil. cut back warmth to low and simmer. Use a slotted spoon to rigorously decrease dumplings into the nice and cozy inventory or water and prepare dinner, lined, for quarter-hour or until eventually a skewer inserted in the centre of a dumpling comes out sparkling. Serve the dumplings in soups or casseroles, or for dessert drizzled with butterscotch sauce or golden syrup and cream.

Answer 5

S/R has a finer texture than A/P.

Also, tasate them. You will be able to taste a bit of salt in the S/R flour, whereas A/P will taste very flat.

Answer 6

i would love to know myself. i don't think there's a way unless a chef knows of some chemical reaction by adding something to it. that's a question for alton brown.

Answer 7

seriously...buy some more flour is cheap!

Answer 8

No way of telling without the packaging.

Answer 9

Boy, you're so smart, you must have graduated at least the 6th grade. Another smarta**.

Answer 10

you cant - just go and buy some new flour!