Oops, posted in the wrong thread.
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Having done one each way, interior mount. Then you can add regular curtains over it in the future if you want, or not. (Possibly the way future depending on how accessible it is to the small people in your household.)
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I’m back playing with making bread. I now have flour all over the kitchen and maybe the cat) and a probability that my 3rd attempt using the free to me bread machine will fail. Next attempt will be the yogurt and self rising flour in the microwave and oven combination I have for an oven. I am curious if self rising flour is really just not yet flavored muffin mix and/or Bisquick? What is the difference using it to make bread/muffins/biscuits? I’m assuming here that the yogurt/whipping cream/can of beer magical ‘easy’ bread recipies are mostly marketing but I don’t have a great success rate so far (I used to make bread from scratch in an oven and everything but that was a few decades ago) so I’m trying to take guess work out of it. If the amount of liquid and/or fat to SR flour is all that makes a difference I’ll play around and see what happens.
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I don’t know if the proportions are slightly different, but self rising flour (Brodie) was really popular in the UK - puddings and sometimes pancakes as well as other local dishes. Bisquick was obviously popular in the US… for biscuits and then pancakes. I use gf Bisquick in place of self rising flour. I think it’s lighter than all purpose gf flour, so maybe protein content is different like cake vs all purpose? You can definitely find equivalents online for self rising flour.
I think self-raising flour is just flour with baking soda in it. Would probably work for banana bread or other quick breads (aka cake) but most regular bread doesn’t have baking soda, it uses yeast to rise. I’ve never heard of the type of recipe you’re talking about though.
I’ll try this answer again. I had a witty paragraph or two but my touch pad will highlight large swaths of text and the next keystroke deletes it. That happened.
I’m a technical cook, like I’m a process knitter. I would like to end up with a usable product at the end, but I’m more interested in the actual making it. I just made yeast bread in the bread maker, and it kinda turned out. I’ll go get some bread flour now that I know I can make passible yeast bread again. That was fun experiment 1.
The self rising flour is to try to be able to make quick (as in quickly) items like muffins, rolls, biscuits and only make a few at a time. I live alone and I don’t inflict my cooking on others. The YouTube version shows 2 ingredient things made with the SR flour, and using yogurt and the flour to make bread is one of them. Someone else made biscuits using cream and SR flour. I’ve also seen biscuits made that way. I’m wondering if SR flour is mosly what muffin mix is before adding flavors. I know what is in SR flour, I don’t particularly know what ingredients make a difference in whether you end up with biscuits, muffins, bread, or even pancakes. That is what my question in. In this context bread is like banana or cranberry/orange bread, etc.
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For self raising flour to work, you need something to activate the raising agent. generally an acid like yogurt is better than plain liquid, but you could also use something that will aerate and hold the holes for long enough to keep the flour to take that shape. If you want to make smaller batches, your main thing is finding something to replace the egg with, or to have something very eggy at the end (like the banana and egg pancakes).
Muffins tend to expect more oil than bread. Some recipes use apple sauce or mashed banana to replace the oil and egg. Biscuits it depends on the type you like - e.g. something more buttery or not. You could also look at the flaxseed egg substitutes.
Or look at options around bigger batches and freezing I guess.
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You only need an acid to activate the rise if you use baking soda ( what used to be called single action powder ) instead of baking powder (double action). Baking powder can be activated by acid or just by heat, and it works fine with just heat. It’s what I use to make my biscuits because I only buy plain flour, not self-rising.
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Bathroom handsoap that won’t make my hands as dry as the Sahara after I use it?
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cetaphil?
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Oh nice, didn’t know they made hand soap
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I think it’s just the regular.
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Oh like the face stuff? Huh!
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Blueland tablets have treated me pretty well. I also used to love CO Bigelow’s Lemon Hand Wash years ago but it’s like $18 a bottle and now that I wash my hands five hundred times a day (pandemic, diapers) it’s more of a treat yoself type occurrence.
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Oh I’ve seen that at home goods or tj Maxx or somewhere like it? Always wanted to try. Pretty bottles!
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I swear by Alaffia Everyday Shea hand soap. As a certified Desert Dweller, it is definitely less drying!
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For me that means no liquid soap, all liquid ones dry my hands out badly. I use bar soap, either olive oil based or sheep wool based. I provide liquid soap for guests and use it only when my hands are really to gross to grab the bar 
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Thank you @plainjane , that was what I needed. Ok, the yogurt is as much for the acid as the liquid. Cream is also higher fat for the biscuits. I can work with this. This explains also why the Bisquick beer bread works. I can play around now that I better understand what does what. The heat helps activate the yeast in yeast bread, so I can see it would help with quick breads as well.
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When I’ve used goat’s milk soap in the past it seems to be more moisturizing than other soaps!
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Oh, I will try that out, thank you.
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