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welcome friends today on the show we are going to talk about the difference

between self rising flour and self raising flour two similar yet

different products born out of the same patent in the 1840s one is a uk-based

thing self raising so any of the Commonwealth countries will probably say

self raising and they mean one thing and the us-south its self rising and it

means something different so at the core both of these are flour and baking

powder now almost all of the conversions are going to tell you to use all-purpose

flour or plain flour depending on where the recipe was written and that is fine

so here I have the two variations the first one I'm gonna talk about is self

rising flour and you're gonna see this mostly in u.s. recipes from the American

South and in its most simplified version it is one cup of all-purpose flour one

and a half teaspoons of baking powder and 1/2 teaspoon of salt and you just

whisk that together now you can sift it together two or

three times whisking is going to get you 99% of the way there and since you'll

probably already have a whisk in your hand whisking it is just fine so there

we have at its most basic the American self rising flour this is how we make

British UK Commonwealth self raising flour again one cup of all-purpose or

plain flour and two teaspoons of baking powder same thing just get in there with

a whisk and whisk it together now self raising flour was invented by a British

Baker he patented it in 1845 and he tried to sell this to the British

Admiralty something about giving sailors fresh bread or fresh quick bread on the

ships while they were out fighting their Wars

he then took out a patent in the United States in the late 1850s and it just

seems to be hit and miss as to whether it is available to you and it is used

regularly or not where we are we can buy a self-raising flour in the grocery

store but it only comes in a really small bag you don't see it too often

most people don't have it in their pantries and it just wasn't marketed

here and that really is what it comes down to in the u.s. South it was

marketed heavily there were few flour mills that made it regularly and it

really sort of grabbed ahold and stuck on part of the impetus for this video is

the series that we're doing on Sunday mornings where we're going back through

really old cookbooks and it sort of brought to the forefront of my brain

that there was a time that people who wrote recipes were trained recipe

writers and there was a certain flow to the way that they put things on the page

and they were very careful about how they wrote their recipes for the

audience that they were going to reach cookbooks were fairly regional and so if

you saw cookbooks that said self raising flour it was probably because you could

only get self raising or self rising there wasn't a lot of cross talk but now

with the internet you've you're able to look at recipes from all over the globe

and I think it's very important to get consistent results and in order to get

those consistent results you need to know what the ingredients are and you

have to be very careful when you're looking at what's written in the recipe

the other side of that of course is that now you've got a lot of people who

aren't trained in writing recipes and they're gonna make mistakes because they

might not know that there's a difference between these two products so if you

were expecting to get a really high loft on a cake and you used this product

self-rising flour instead what you're gonna get is a lower cake and it's going

to be too salty because this has salt in it and vice versa so there's one other

thing to talk about with self rising and self raising flour some brands for both

of these don't use all-purpose flour they use cake and pastry flour and it

has a lower protein content which makes sense because in most cases you're going

to use this in a cake or a scone or a biscuit and cake flour might be the way

to go so if you really love the brand in this self-raising is Brodie's it is a

cake and pastry flour if you're using white lily in the u.s. south it also is

a softer flour more akin to a cake or pastry flour so I don't know if I've

actually helped you I may have confused you more than when I started out but I

will leave the relative conversions in the info section below the video thanks

for stopping by hope to see you again soon

For more infomation >> 🔵 How To Make Self Raising Vs. Self Rising Flour - What Is It? || Glen & Friends Cooking - Duration: 5:32.

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IMF nedir? IMF Bir Ülkeye Gelirse Ne Yapar? - Duration: 6:47.

For more infomation >> IMF nedir? IMF Bir Ülkeye Gelirse Ne Yapar? - Duration: 6:47.

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Man United 'has made Upamecano dream since he was a kid' - Agent explains talks, what held things up - Duration: 2:44.

 Now one of the most promising centre-backs in the Bundesliga and unlikely to be far off from a France cap in the future, Dayot Upamecano is a guaranteed profit for RB Leipzig when they decide to sell him

 Bought for just £9m from their 'sister' club RB Salzburg back in 2017, the 20-year-old is now easily worth at least four times that, if not more, and has a release clause of €100m in his contract, set to expire in 2021

 Transfer rumours sending him to Manchester United have circulated recently, and their interest in the centre-back dates back to his time at Valenciennes, when they came extremely close to signing him

 The failed transfer was well documented at the time, with certain members of the press going as far as saying it was a done deal

 What went wrong?  Embed from Getty Images  According to So Foot, who asked the player's agent, the player was ready to sign with the Red Devils, 'the club that has made Upamecano dream since he was a kid', no matter what, but his entourage ultimately pulled the plug

 Thierry Martinez said: "An intermediary met with us, but between the project she presented us and what was actually going to happen… A flat was promised, but that changed to a host family with only six return trips for his parents

 "When you uproot a player at such a young age, that isn't enough. I wanted Dayot to have a stable emotional balance off the pitch

"  Clubs like Arsenal, Rennes, Marseille and even Bayern Munich then came knocking, but the decision to go to Salzburg all came down to a PowerPoint presentation, shown to the family, where everything was planned for the youngster, from accommodation to education

 That's how they reassured everyone and ultimately won the race.  Maybe Manchester United need to invest in a PowerPoint presentation team

 Actually, a director of football would be a good start.

For more infomation >> Man United 'has made Upamecano dream since he was a kid' - Agent explains talks, what held things up - Duration: 2:44.

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Going Global: What was it like leaving the U.S. for the first time? - Duration: 1:39.

(upbeat music)

- So, I know that neither of us had

traveled outside of the U.S. before this trip.

I actually had only been on an airplane once

and it was from Minneapolis to Chicago,

so how was that experience for you

first traveling outside the U.S.?

- The thing I was probably most

worried about before we left was

I was worried about the language barrier,

which was nearly non-existent

and so I think that if I was gonna go somewhere again,

I feel that a lot of places are more accessible

than they felt previously.

It's not like we're doing it for the first time alone either

and having that information,

I think allowed me to definitely be more prepared

and less nervous than I would have been

if I was kinda taking that step by myself.

- Yeah and we got handouts and checklists

and things that really helped me be prepared

and we also got to know each other a little bit more,

'cause I hadn't met you before this either,

but the fact that it happened

and it happened so seamlessly

and smoothly was really exciting

and I was able to talk with my family

and say hey passports aren't that scary

and you know there are so many different opportunities

and experiences that are waiting outside the U.S.

or even just within a couple of states away

or whatever so. - Yeah.

- Yeah.

For more infomation >> Going Global: What was it like leaving the U.S. for the first time? - Duration: 1:39.

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What In The World Was I Thinking - Duration: 1:59.

- Let's talk oopsies, business oopsies in particular.

I've been in business 13 years,

and my entire journey is littered with blunders, bloopers,

and debacles of seriously epic nature.

There was that one time I launched and I kept asking people

to sign up to a page I never published.

It took me 48 hours to notice that the page wasn't live.

I don't even wanna think about

how many people that I missed.

Or that one epic fail where I did not proofread an email

to a coach and autocorrect spelled a word promiscuous.

I woke up to an email telling me how unprofessional I was

and why on earth would I call her,

someone I did not know, promiscuous?

Thanks, autocorrect.

I profusely apologized, and I learned to always proofread

before I click send or sleep on it.

Ah, the memories, more like the nightmares.

But now they are behind me, and I confidently say

that these oopsies made be a better person.

They also taught me the precious lesson of proofreading

before I click send.

And they also taught me the humility and the courage

to publicly and repeatedly apologize for my mistakes.

You know, the apology does not make you look weak,

and it makes you look like you care

and that your customers matters more than your silly ego.

It's okay to make a mistake if you own up to it.

Your people will love you for your courage to own up.

Now, (laughs) I want you to go ahead,

make me feel better about myself,

and share some of your blunders, bloopers, and debacles.