How many different types of flour do you use? What's the difference between them?
In the last few days I've been researching egg-free cake recipes. My kids both have egg allergies. Some receipes call for Cake flour, some call for self-rising flour, and some just call for all-purpose flour. What the heck is the difference? Oh, and does cake flour and self-rising flour come in unbleached versions?
I don't know about self-rising but I do not believe there is an unbleached cake flour as the bleaching is what is necessary for it to be cake flour.
This is a good site I've referred to in the past that will explain all the differences:
I usually just use AP (only a couple of brands) or cake flour.
I don't use self rising at all, but I do keep AP, cake, pastry and bread flours all in stock, because each had a specific use. Their main difference being the protein content. You want a higher protein content for things like breads and lower for cake, and the others fall in between.