Let’s wrap this up over a virtual second cup. Here’s your quick reference: cookies, pie crusts, bread, pizza—keep plain flour. Muffins, pancakes, crumbles, soda bread—self-raising is your new bestie. If you’re in doubt, ask yourself: “Do I want this to stand tall or stay flat?” Then pick your flour accordingly.
And hey, if you really mess up? That’s okay. Call it a “rustic, experimental bake.” Pour some more coffee. Eat the evidence. That’s the real secret to being a great cook—knowing when to laugh at your own mistakes. Now go forth and flour wisely, my friend.
