Remember we are also taking questions for Lisa Yockelson, who will answer your questions next week on baking with chocolate.
Here's the fourth of five readers' baking questions for John. Reader MMG asks:
Q. If you have regular cake flour on hand, but the recipe calls for self-rising cake flour, rather than run out to the store late at night when the baking bug bites, can you concoct something at home to substitute for it?A: If you only had cake flour, you could add 1 1/2 teaspoons of baking powder per cup of sifted cake flour.
You can also look in the back of the book Food Lovers Companion for other neat conversions.
For more on pantry basics, including cake flour and baking powder, see these posts: