Also, what's the difference between bread flour and self rising flour?
Totally random added question:
In my food dehydrator handbook, it says that adding fresh herbs and garlic to canned tomatoes produces an environment that breeds botulism. What?? Should I fear for my canned tomato dishes?
Editing the edit: If it was unclear, I was referring to store bought canned tomatoes. I have not the time nor patience for home canning.