Different Kinds of Flour…

All Purpose Flour- A blend of hard and soft wheat; which can be bleached or unbleached. All-Purpose Flour has 8% to 11% protein (gluten) . All-purpose flour is one of the most commonly used and readily accessible flour in the United States.

Flour that is bleached naturally as it ages is labeled “unbleached,” while chemically treated flour is labeled “bleached.” Bleached flour has less protein than unbleached which is why many choose unbleached over bleached flour. Bleached is best for pie crusts, cookies, quick breads, pancakes and waffles. Use unbleached flour for yeast breads, Danish pastry, puff pastry, strudel, Yorkshire pudding, éclairs, cream puffs and popovers.
All Purpose can be stored for 8 months or in a tight container or refrigerator for 1 year.
Bread Flour- This is white flour made from hard, high-protein wheat. It has more gluten strength and protein content than all-purpose flour. It is unbleached and sometimes conditioned with ascorbic acid, which can increase the volume and will create a better texture for your breads. Bread flour has 12% to 14% protein (gluten). This is the best choice for yeast products.
Bread flour can be stored in a tight container for several months or the freezer for up to 1 year.
Cake Flour- 

Cake Flour is a fine-textured, soft-wheat flour with a high starch content. It has the lowest protein content of any wheat flour. It is chlorinated (a bleaching process) which leaves the flour slightly acidic, sets a cake faster and distributes fat more evenly throughout the batter in order to improve texture. When you’re making baked goods with a high ratio of sugar to flour such as a cake, this flour will be better able to hold its rise and will be less liable to collapse. This flour is excellent for baking fine-textured cakes with greater volume and is used in some quick breads, muffins and cookies. If you cannot find cake flour, try substituting bleached all-purpose flour, but subtract 2 tablespoons of flour for each cup used in the recipe.

Self Rising Flour-  
A low-protein flour with salt and baking powder that has already been added. It’s most often recommended for biscuits and some quick breads, but never for yeast breads. 

You can make your own! For each cup of flour add 1 1/2 ts Baking Powder and 1/2 ts salt

Whole Wheat Flour – Whole wheat flour is made from the whole kernel of wheat and is higher in dietary fiber and overall nutrient content than white flour. It does not have as high a gluten level, so often it’s mixed with all-purpose or bread flour when making yeast breads.