Rule of thumb: If the recipe relies on structure (like a flaky pastry or a thin crêpe), skip the self-raising. If it’s a batter or a quick bread that already uses chemical leavening, go for it. When in doubt, ask yourself: “Do I want this to be light and fluffy or flat and crisp?” The answer will guide you.
And if you’re still unsure? Just try it. Baking is an experiment, not a test. Worst case, you get a funny-looking cake that still tastes good. Best case, you discover your new favorite twist. You’ve got flour, you’ve got curiosity—what’s stopping you?
