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I have a recipe that calls for self-rising flour, so I did a search to find the formula for compounding it myself, and the first three "recipes" I found were all slightly different. Does anyone have a tried-and-true combination?
Thanks in advance.
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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