Must you always use baking powder when using plain flour?

No, you don't always need to use baking powder with plain flour. It depends on the recipe and the desired outcome.

Here's a breakdown:

When you DO need baking powder:

* Leavening is required: Baking powder is a chemical leavening agent that creates air pockets in the dough, making it rise. This is essential for cakes, muffins, biscuits, and other recipes that rely on lightness and texture.

* Recipe calls for it: Always follow the recipe instructions. Some recipes might require baking powder even if it's not strictly necessary for leavening, as it can contribute to the overall texture.

When you DON'T need baking powder:

* Other leavening agents are used: Recipes might use yeast, baking soda, or even steam as leavening agents.

* Dense, flat texture is desired: For example, in some pasta doughs or bread doughs, you might want a dense texture, so baking powder wouldn't be necessary.

* Recipe doesn't require it: Some recipes specifically mention "plain flour," implying that no additional leavening is needed.

Important Considerations:

* Self-rising flour: This already contains baking powder and salt, so you won't need to add extra.

* Baking soda: Baking soda requires an acidic ingredient to activate its leavening properties. This is often used in combination with baking powder in recipes.

Ultimately, the decision to use baking powder with plain flour depends on the specific recipe and your desired outcome. Always read the recipe instructions carefully and consider the type of dish you are making.