Overall, all-purpose flour is a must-have for any baker. More specialty flours can give you different textures and richer tastes, but general AP flour is nothing to sneeze at!
Wheat flour is also more absorbent than all-purpose flour, and recipes call for more liquid when using it. You can replace all-purpose white flour with wheat flour, although using slightly less wheat flour is recommended to preserve the structure.
Biscuits, muffins, and scones can also be made with cake flour. The flour often goes through a bleaching process, or it’s chlorinated, weakening its ability to form gluten even more and increases its ability to absorb liquid and sugar. Zero toughness, and only a sweet delicious baked good. Perfect!
Pastry flour can also be a good substitute for cake flour and clocks in at 8 to 9 percent protein. Like its protein percentage, pastry flour is often regarded as a middle step between all-purpose flour and cake flour.
The high protein in this flour is also helpful for a higher rise in baked goods alongside kneading. It creates an elastic gluten bond, giving you that satisfying chewier consistency in your bite.
No matter which recipe you start with, different flours and ratios can give you all sorts of delicious tastes and textures. The best way to learn this is to practice with a specific recipe and different brands and types to learn gluten development and get the best results in your final product. Enjoy!