Martha White Self-Rising

Feelslikefar

Senior Member
Location
Nashville, TN
Growing up, there was only one brand of Flour and Corn meal in our house, Martha White.

As a kid, I didn't have a clue what happened in the kitchen, except my mom's biscuits were the Best.
Like they could almost float around the room, they where so light.
Had something to do with the 'self-rising' part, I guess.

We watched Lester Flatt/Earl Scruggs music show on WTVY Dothan, Alabama sponsored by Martha White.


In 1948, the Martha White flour company, based out of Nashville, became the longest running sponsor
of the Grand Ole Opry.

I'm sure my mom sent in that postcard to get the recipe book advertised for that Date loaf.


As Tennessee Ernie Ford would say, " Goodness gracious, it's pea-picking good!"

What I wouldn't give to have just one more of mom's biscuits...
 

When I got married, I had no idea what the difference was between regular flour and self rising.

I decided to surprise my husband with my first cake. I had only self rising flour and the recipe called for baking powder. So I added it.

I put the cake in the oven, it rose up like a balloon and poured over the side of the pan and then fell, leaving the middle about a half inch high.

I was devastated. My sweet husband ate it anyway with no complaints.
 
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I liked Martha White self-rising when I used it, but found it easier to add the baking powder & baking soda to my flour when I make biscuits & cornbread. We don't make them as much as some people do & it was one less flour that I needed to keep in the house.

I still use cake flour in some cake recipes, but all-purpose in others. Sometimes there was a difference & in others none, just not as light & airy. Nothing came out bad enough that we couldn't eat the results šŸ°šŸ˜€ .
 
I believe that WSM was the longest running radio station for the Opry, but radio stations need money sponsors, by way of ads.
I could be wrong.
 

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