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Thread: Baking Problem

  1. #41
    Junior Member
    Join Date
    Dec 2008
    Location
    Virginia
    Posts
    193
    Are you absolutely certain you don't have self rising flour? I would taste it to see if someone it was mis-packaged? Just a thought

  2. #42
    pal
    pal is offline
    Super Member
    Join Date
    Sep 2008
    Location
    Long Island, N.Y.
    Posts
    1,208
    I think using self-rising flour would have been the least of my problems. I did eveything else wrong!
    I used expired baking powder (2006), expired baking soda (2010) and instead of 1/2 tsps. used a new measuring spoon that was for 1/2 TBSP. And I started this whole thing at 2 a.m., way too late to start baking!

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