Some recipes are divas. They demand the exact flour. Think of delicate scones, biscuits, or even a classic Victoria sponge. These rely on precise lift. Using self-raising when you need all-purpose? Your scones will be as flat as your phone screen.
Yeast breads are another no-go zone. Yeast works slowly. Self-raising’s baking powder goes boom immediately. Your bread will rise too fast, then collapse in shame. It’s like a toddler who runs too fast and falls flat on their face.
But for pancakes, muffins, or quick breads? You’re probably safe. Those recipes are forgiving. They love a little chaos.
