Does the type of flour I use matter?

Yes, it does matter. For most Southern Cooking we use one of 3 types of flour, so I’ll limit this decision to these. The 3 types of flour are:

 (1) Plain (regular or all purpose) - A blend of soft and hard wheat grains, bleached, enriched & malted. Used in a wide range if baking, particularly pies, cookies, Dumplings etc. Although it can be used in a pinch, I don’t use this flour for cakes- It makes a heavy rather than a light cake.

 (2) Self-rising – Basically, plain flour with added ingredients, baking soda, salt, & other leveling agents. This flour is primarily used battering items that you are going to fry, pancakes, breads, biscuits and the like. I don’t use the flour for cakes.

 (3) Cake- Made form soft wheat and finely milled. This is the flour to use for cakes; it will deliver a light rather than heavy cake.