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baking question: using self rising flour

RRP
RRP Posts: 26,481
edited November -0001 in EggHead Forum
I'm baking a delicious pumpkin dessert for tomorrow that I first tasted this fall and fell in love with. It starts with a crust made of just flour. Would there be any advantage OR pitfalls if I used self rising flour instead of plain ol' flour? Thanks!
Re-gasketing the USA one yard at a time 
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Comments

  • gdenby
    gdenby Posts: 6,239
    I believe you would be getting extra salt besides the baking ?powder. What salt, if any, is in the original recipe.
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  • RRP
    RRP Posts: 26,481
    no salt whatsoever in the recipe. The crust is nothing more than flour, butter and pecans and it needs to be a hard crust - I was afraid if I used self rising it might make it spongy or cake like. Guess I'll stick to the recipe! Thanks though for your input!
    Re-gasketing the USA one yard at a time 
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  • BobS
    BobS Posts: 2,485
    Look at a recipe for biscuits from scratch, using regular flour and realize that all the dry ingredients (salt, baking powder, baking soda) are included in self rising flour.

    In general you are looking for a crust to be crisp and flaky, so I do not think that you want to use the Self Rising flour.
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