Leavening agents are like the superheroes of the baking world! They help your baked goods rise and give them a light, fluffy texture. To replace self-raising flour, you'll need to add about 1-2 teaspoons of baking powder per cup of plain flour.
But, what about salt? Don't worry, you won't need to add much - just a pinch will do! Salt helps to balance out the flavors and strengthens the gluten in the flour. It's a game-changer for bread and other yeast-based baked goods.
Now, let's talk about the science behind it all. When you add baking powder to plain flour, it releases carbon dioxide gas as it reacts with liquid ingredients. This causes your baked goods to rise like magic! It's like a little chemical reaction that happens right before your eyes.
