I gather you�re referring to the flours we have in our supermarkets that are promoted for making breads. Typically, it has a much higher gluten content, which can make the dough extremely elastic and more suitable for kneading.
Plain flour is unadulterated and has no baking soda in it, such as you would find in self-rising flour.
Is there anything in particular you�re thinking of making that �we� could offer our thoughts on?
I remember the first cake my wife ever made. God rest her. We use it as a doorstop to this day! So, there may be benefit in knowing which flours to use towards achieving the very best in your recipes.
I wish you well
Fr Bill
PS: BBW: Good morning my lil southern belle! How y�all doin?