Bicarbonate Sosa could affect tge flavour of your food. I would add baking powder to plain flour to get it to rise

Carb Soda also makes things a darker colour.
There are recipes that state Plain Flour that you can use SR Flour instead – not savouries though.
If a recipe states 1/2 Plain, 1/2 SR you can use all SR. Your cooking will simply rise a bit higher.
It doesn’t seem to make any difference to the flavour.
I think you might to need to add baking powder or dry yeast. I have never attempted it.
(whatever you do, don’t make the mistake my Aunty did and add icing sugar by mistake)

Thanks for posting this. It’s something I’ve never thought about when I run out of either of the flours – i just tend to go and buy more at the shops. Would be good to be able to substitute as needed.

I would use baking powder as bi carb can give a bitter taste in some recipes. You could probably use cream of tartar. I think the main idea is to use a raising agent with the plain flour.

Interesting question which I wasn’t sure of either. Thanks all.

Oops! should read ‘seem to turn’

It can be done – but the recipe does not seem turn out quite the same.

I have done this a few times when I have run out. I use 1 teaspoon of baking soda to 1 cup of Flour.

Not bicarb – baking powder. I think it’s a teaspoon per cup of flour.

You add 2 teaspoons of baking powder to each cup of plain flour. You can use bicarb of soda (baking soda), but baking powder is better.

The ratio is 2 tsp of baking soda per cup of plain flour to equal the same reaction with self-raising, although most of my recipes use plain flour anyhow so I’ve only done this once or twice myself.

all i know is that a raiseing agent has to be used other wise the poduct wll be as flat as a pancake, i only use what the recipe says for that reason.

Depends on the recipe but for cakes and biscuits you usually can. Just don’t add the baking powder in recipe calls for it as SR flour already has raising agent

Google it! I don’t tend to do it, as the rise is not quite the same