March 15, 2017 at 12:48pm

Hi, I was revisiting this recipe and realized you suggest substituting all purpose flour + salt + baking powder for self-rising flour which is much softer.. All purpose is good because most people have it but would pastry flour work better as it's protein content is much closer to self-rising flour. Thanks
Your email address will not be published. Required fields are marked *

Plain text

  • No HTML tags allowed.
  • Lines and paragraphs break automatically.
  • Web page addresses and email addresses turn into links automatically.
The content of this field is kept private and will not be shown publicly.