Baking & Desserts

» Donna Diegel - Self Rising Flour

Hello!
If you mean the sourdough starter, I suppose you could use self rising flour, but there really isn't any need to. The yeast and/or potato water and time is what activates and maintains the sourdough. You could experiment with it and see what happens!
If you mean the Sourdough Carrot Cake, then my answer would be no, not unless you tweak the baking soda and even then, this recipe might not come out the same.
To be honest, I've never worked a lot with self-rising flour. We had a big bakery and regular flour, yeast and baking powder were a lot less expensive when buying a 1000 pounds, than using self-rising flour.
I say experiment!
Hope this helps!