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Home Cooking

White Lily Self-Rising Flour


Home Cooking 26

White Lily Self-Rising Flour

Ora | Oct 10, 2008 09:17 AM

I finally got around to actually cooking a recipe from the Silver Spoon cookbook. I made the apple cake as I pre-testing possible Thanksgiving dishes early for a change this year. So the recipe calls for self-rising flour. I was excited to crack open a 5 lb bag of While Lily Flour that I purchased in VA at a Walmart recent (I'm in NYC). Well the recipe worked fine, in fact the cake look excatly like the picture in the book pretty much. I was proud of myself--until I tasted the cake. I tasted the batter and I detected a slight " off" taste, but I couldn't put my finger on it. The finished cake tasted distinctly "salty"--something like a salty biscuit flavor. It was terrible, but this slightly annoying off/salty flavor. I attribute the flavor to the flour--it has a relatively high salt content based on the package--which I read after the fact of course. We've concluded that we'll never use self-rising flour again in a sweet-ish baked good. But now I hesitate to use my formerly prized White Lily Self-rising flour for anything. Sadly, that Wal-Mart in VA didn't stock the regular White Lily.

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