The difference between bread flour and self-rising flour primarily lies in their composition and purpose, rather than their taste.
Bread flour is a high-protein flour that is specifically designed for baking bread. It has a higher protein content, usually around 12-14%, which gives bread a chewy texture and helps it rise. The higher protein content also allows the dough to develop gluten more easily, resulting in a stronger structure and better texture in the final baked product. Bread flour is typically used in recipes that require a strong, elastic dough, such as artisan breads, pizza dough, and bagels.
On the other hand, self-rising flour is a combination of all-purpose flour, baking powder, and salt. It is designed to provide convenience by already incorporating the leavening agents (baking powder) and salt into the flour. Self-rising flour is generally lower in protein content compared to bread flour and is commonly used in recipes that require a more tender and light texture, such as biscuits, pancakes, and some quick breads. However, the inclusion of baking powder and salt in self-rising flour can affect the taste and texture of the final product.
In terms of taste, both types of flour can be used to create delicious baked goods, but the choice between them depends on the desired texture and structure of the final product. Bread flour may result in a chewier texture and stronger gluten development, which is well-suited for bread-making. Self-rising flour, with its lower protein content and added leavening agents, may produce lighter and more tender baked goods. However, it's important to note that the specific recipe and other ingredients used will also significantly impact the overall taste of the final product.