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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?
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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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