Okay, so here’s your cheat sheet. Bread flour = high protein, no leaveners, great for chewy pizza crusts and sourdough. Self-rising flour = low protein, pre-loaded with baking powder and salt, perfect for biscuits, scones, and lazy Sunday mornings. Do not confuse them. Your taste buds will know the difference and judge you silently.
If you’re still confused, just remember this: bread flour wants to be a bouncy castle. Self-rising flour wants to be a fluffy cloud. Don’t force the cloud to be a castle. It will crumble.
And if you accidentally buy the wrong one? Well, welcome to the club. We meet in the kitchen, holding up bags of flour, crying into our failed loaf. Bring wine. It helps with the gluten.
