Q: When I bake, does the flour I use make a difference?
A: Yes, it does. Different flours have differing levels of protein, which affects the texture of your finished product. When you bake bread, protein turns into gluten strands, which form a web to hold in the carbon dioxide from the yeast. The more gluten present, the firmer the bread.
Cake flour is low-protein, and gives you a softer texture and a lower-gluten end result.
Bread flour is high-protein, and gives you a firmer texture and a higher-gluten end result.
Wheat flours make for denser bread; potatoes or potato flour make for tender bread.
That said, most recipes use all-purpose. You can absolutely make great bread with what's already in your pantry.