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 Post subject: A few questions about self rising flour and altitude
Post Posted: Aug 21, 2016 3:34 pm 
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I saw a recipe for yeastless pizza crust that uses self rising flour and greek yogurt that I wanted to try. I don't have self rising flour and I heard you can make it out of regular white flour, baking soda and salt. While that might work at regular altitudes, would that work at 8500 ft? If so, what is the amount of baking soda and salt one would use at this altitude? Would a combination of white flour, wheat flour, baking soda and salt make for a more "wheatier" self rising flour? Thanks for the information.


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