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Guys please tell me is it the same and on a recipe it says to use self rising flour so would it be okay if I used self raising flour instead because I'm in the uk and I have self RAISING not self RISING. And would it mess up what I'm making?
In this episode of MDRN KTCHN, host Scott Heimendinger proves you can make an amazing pizza from scratch in about 25 minutes thanks to an ingredient called encapsulated leavener and a baking steel. Want to learn more? Come back every Sunday for a new episode of MDRN KTCHN, and check out Modernist Cuisine's new cookbook, Modernist Cuisine at Home! Want to make what you just saw? Click here for the full recipe.
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