I use bread flour for pizza crusts, French bread and other artisan type breads. It’s higher protein so has more gluten; it’s the gluten that helps gives you the great crusts & chewy texture. Use the all-purpose for when I want soft breads like dinner rolls. I have bought only one bag of self-rising flour, ever. Not all that long ago & because it was marked down. Struggling to use it because I don’t have any recipes that call for it and it’s way too salty. Have to cook low-sodium for the hubster.
BTW, you can add ‘vital wheat gluten’ to all-purpose for making the artsy type breads or when you’re baking with flours (oat, rye, etc.) that are low in gluten.
I’m really just learning a lot of this stuff myself so I’m far from being an expert. ‘Breadtopia’ is a good website if you’re wanting to learn more about making breads.
Oh, I didn’t know about the sodium in self-rising flour! eek! I need to avoid it, too. Thanks for the heads up. Would have never occurred to me to check for it.
I’ll check out the Breadtopia. Thanks again!