Why bicarb/baking powder rather than use self raising flour

[soupfiend]

Talk me through why some recipes ask for plain flour and then rising agents, but other recipes ask for self raising flour

How do you know when its best to use one or the other?

Some countries don't have self raising flour
Think it can give a different texture/density when you use plain flour and a raising agent rather than self raising too

You can use either or it's up to you

In many/most? Countries there’s no such thing as self raising flour.

also, some recipes may need more raising agent than is in the SR flour.

Bicarb also needs an acid to react to, usually buttermilk or a vinegar. The texture is different to just s/r flour or plain + bp. There are lots of reasons to use one or the other or both depending on other ingredients. Some people prefer to use plain+bp over s/r flour to have more control.

Some recipes eg sponge cakes need more raising agent than say a dense, rich fruit cake so by adding your own, you have control over the amount.

A syrup based cake such as a ginger cake really needs bicarb as opposed to just baking powder to create and maintain the rise as it cooks.

I just use plain flour and add baking powder to make it into self raising. Think it was Nigella who converted me and I already have plenty of other types of flour it saves on space.

1. controls the ratio of flour to raising agent, the desired ratio might be different to the standrad SR flour mix
2. SR flour uses baking powder not bicarb, if the recipe wants a raising agent which PP point out uses an acidic reaction then you can't just use SR flour
3. raising agents can go off and lose potency, recipe writers might try and safeguard against bake failure by asking for flour + raising agent rather than risk a home cook using that old SR flour and blame the recipe for not working

no additives in canadian flour allowed by law. no such thing as self rising here unless imported.

One of those things, bicarb or baking powder, not sure which one, leaves a horrible feeling on my teeth, normally in scones I find, it ruins a scone for me whatever it is, its put me off rising agents

I haven't time at the moment to bake anything much except these two things...

Three ingredient (lemonade) scones. I use plain flour + baking powder. But you can use SR.

Wholemeal bread with seeds and wheat bran. I only use bicarb + plain Greek yogurt.

OP, I've often wondered the same thing, but other clever people have answered it for me now!

Self raising is only plain with baking powder, I never bother buying it as just handier to have plain flour for it's many uses and add baking powder when needed.

Bicarb is a different story and it's used in a recipe that usually has an acidic ingredient, you can't really just decide to one or the other, the recipe dictates which is the best. They are not interchangeable amount wise either in that a spoon of one does not equal a spoon of the other, bicarb is usually used in much smaller amounts than bp. Too much of either gives a horrible taste and burning sensation on the tongue but too much bicarb is nastier in my opinion.