Self raising or plain - how can I tell?

[oysterpots]

Have a jar of flour but some fool (me) forgot to label whether it was self raising or plain.

Is there a clever food scientist in the house with a handy test to tell which it is? Please?

Nope! The only way I can think of, is making two batches of quick fairy cakes, one with the 'unknown' variety and one with self raising!

well self raising flour has baking powder which if I recall correctly, is activated by heat so I suggest you make two thick pastes with water using each of the flours and then pop a dollop of each paste in a hot oiled frying pan and the self raising should rise a bit whilst the plain flour one should stay flat. Good luck.

Thanks sis I will try it. And report back so anyone else as stoopid as me will know what to do

Dab a bit on your tongue. You can taste the baking powder in SR - its slightly zingy, iykwim. Sort of tingles end of your tongue. Plain flour just tastes of flour.