Happy Baking!
If you are really keen to buy SR flour, the Orell Füssli English store often has it (very expensive). Alternatively the New Asia Market at the end of Langstrasse/ Kalkbreite also sells it.
I'm curious as to why so many people make a version of self-raising flour, as opposed to just following recipes that keep the baking powder and flour split, in keeping with the way ingredients are sold locally.
I guess sometimes people just know the way that they have always done something, have been happy with the result and wish to stick to it. I find that cakes here are spectacular, but they are quite different to the fluffy airy cakes that are more popular elsewhere. SR flour changes this. Bon appetit!
I get that consistency can vary, but I adapt local recipes to get my desired effect (still working with the local raw ingredients, though).
You could also look to u.s. recipes, as they rarely use self-rising flour. You could try www.epicurious.com or www.foodnetwork.com . Also use the term "cupcakes" to search rather than fairy cakes, as I have not seen the latter term used in any U.S. sites.
Self-raising flour is 125g plain flour with 3g of baking powder added.
I usuall just add in an extra teaspoon to my normal recipe and that gives the same result.
Good luck!
Hi, it depends on the flour too - if it is a strong flour (eg. bread flour) then you might need more baking powder. I have worked out (trial and error) for the basic Coop white flour, 170g of flour needs 1.5 tsp of baking powder.
Hope that helps.