Here are just a couple of general tips that I’ve picked up over the years…..
Plain or self-raising flour…which one is which?
Mix 2 tablespoons of one of the flours with enough water to make a paste. Drop it into a saucepan of boiling water. If it becomes leaden and heavy, it’s normal flour. It if doubles in size it’s self-raising. This should happen within a minute or so.
How to make self-raising flour with normal flour?
For every 1 metric cup (150gm) add two level teaspoons of baking powder. Sift the two together.
How can I tell if my baking powder is still active?
Stir ½ teaspoon of BP into ¼ cup of tap-hot water. If it bubbles the water it’s still active. Baking Powder should last about 1 year.
Can I make caster sugar from my ordinary sugar?
Yes, you can grind it further.
Does the size of eggs make a difference?
Usually a recipe will use a Size 6 egg. This will weigh about 60gms, 60mls or ¼ cup. If you use larger eggs you could end up putting too much egg into the batter making it rubbery in texture. If you only have large eggs then you can weigh the eggs or measure them.
Do I need to grease my pan if I’m lining it?
Yes if using baking paper, no if using grease-proof paper.
In American recipes, what is a “Stick of Butter”?
A stick of butter is equivalent to 125 grams.
Can I make Buttermilk from ordinary milk?
Yes. Add 1 tablespoon of white vinegar to 1 cup of milk and let it sit for 5 minutes. If you have bought buttermilk and don’t want to waste leftovers, you can freeze it.