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self raising

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self raising flour question

January 27, 2012 - 10:21am -- arcuda
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hi everyone.

i have a question that has been bugging me for the longest time. perhaps someone here can answer it for me.

i understand that older recipes, or handed down ones might have use for self raising flour.

why, in any current cookbook, would author have some recipes using self raising flour, and other "quickbread" type  recipes, in that same book,  using ap flour with appropriate amts. of baking powder, soda, and /or salt?

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