With the holidays just around the corner and all the delicious goodies that are made from flour; I thought I might impart some tid bits of information for the next time you find yourself in the baking aisle getting ready to make pie crusts, cakes, breads or cookies.
To begin the difference between Cake, Pastry, All Purpose, Bread and Semolina Flour is the amount of protein and ability for gluten to form. Cake has the least and Semolina has the most.
Self-rising- I was told by a professional baker NEVER use this because every brand contains a different amount of baking soda and salt. This will change the recipe too much
So for standard baking, just use all purpose flour and watching your mixing to make sure too much gluten does not form. If it calls for bread/high gluten or semolina,I would go out and get that!
Hope this helps next time in the baking aisle