From The Pie and Pastry Bible, p. 634
SELF-RAISING CAKE FLOUR AND WHITE LILY BLEACHED ALL-PURPOSE SELF-RAISING FLOUR Contain 1/12 t. of bakign powder and 1/2 t of salt percup of flour.
I have successfully use this method to make my own "self-raising flour".
I measur ethe flour by weight so 1 cup (dip and wipe method) = 5 oz.
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