Breads of New England
Self-Rising Flour. Contains a bit of baking powder for an added boost.
Cake Flour. High in starch and finely milled from “soft” wheat (low protein content), which means that it contains less protein. You end up with a tender crumb, great for cakes. Most cakes get their leavening from eggs and baking powder (or baking soda), not yeast.
Pastry Flour. Similar to cake flour, but with a bit more protein, for a flaky crust.