take some self rising flour and mix it with water and buttermilk and sugar. Cover it in an airtight container and leave it in the fridge a few days. When you open it again, there will probably be tons of water accumulated at the top and the batter will be sugary. If you pour out the water, cover it, and let it sit longer, the batter becomes this really weird consistency and it tastes bad. Idk what it is that makes it behave like this and this doesn't happen with regular flour. Has anyone else noticed this? And does anyone know exactly what self rising flour is made from?
also self rising flour can be really sticky to pans. Regular flour isn't that sticky.
also self rising flour can be really sticky to pans. Regular flour isn't that sticky.