hi mamas,
My 5 yr old and I want to bake cookies this morning. Just good ol' toll house choc chip. But I went to my pantry and lo and behold all I have is "self rising flour", not "all purpose flour" which recipe calls for. There is no way I'm going to the store in this snowstorm.
I don't get what the difference is? Will they turn out okay if I just exclude the baking soda from the recipe??? Self rising also contains baking powder and cornstarch from the ingredient panel.
thanks cooking mamas!
W.
W.:
have a great time cooking with your 5 yo.... it is fine to use the self rising and exclude the baking soda.
P., RLC, IBCLC
Breastfeeding and Parenting Solutions
W.
I would also cut the baking powder. They will probably be a little thinner then usual.
J.
I have to tell you one of my fondest memories with my Mom was baking... especially when we did not have ingredients that were needed! You just never knew what would happen and it was a great experiment. One time we did not have baking soda so we used Coke- no sugar used a candy bar or powdered sugar etc. It was great to get creative even if it turned out nasty! It was the memories that we made more than the cookies or cakes! Plus she would always make a big deal like we might blow up the stove and we would watch through the window and there would be lots of screaming and giggling going on!
I do not have any cooking advice though since I still do not know how to cook- the old fashioned way! lol I hope you and your daughter have a blast making some cookies and memories! Blessings to you!
It should be fine. Just leave out the levening (baking powder/soda) You may end up with puffy cookies, but they will taste good still! Have a great day!
I know this won't help you right now, but if you are really into cooking and baking (and you'd definitely find your answer here) you might want to pick up the book 'Cookwise' by Shirley O. Corriher. It provides the science and chemistry behind cooking to help you with your cooking questions and to better prepare recipes. An example of this is if you want browner/crunchier chocolate chip cookies use butter and if you want softer chocolate chip cookies use shortening. You'd definitely learn the difference between types of flours and which flour is best to use depending on your final product.
