All-Purpose: If the recipe calls for “flour” you can use this.
Self-Rising: contains baking soda and salt and is ideal for high-rise goods like biscuits, scones, pancakes and quick bread.
Bread (Bakers): Lots of protein means lots of gluten and that means a chewy crumb and well-formed crust. Use for sourdough, baguette, challah, rustic levain, dinner rolls, bagels and pretzels.
Cake Flour: Higher in starch than an all-purpose flour, cake flour absorbs more liquid resulting in a tender, moist crumb. Use for…well…cake.
Pastry Flour: The perfect compromise between all-purpose and cake flour, pastry flour provides both a tender crumb and a flaky texture. Use for croissants, baklava, pies, cinnamon rolls and biscuits.
00 Flour: This Italian flour is made from duram wheat milled to the finest grind. It has a strong gluten that is less elastic than other wheat and is ideal for pasta, gnocchi, pizza and flatbreads, crackers and pierogi. It can be substituted for all-purpose flour.