Is plain flour the same as soft flour?

* Plain flour (also known as "all-purpose flour") is the most common type of flour in many countries. It's a versatile flour with a moderate protein content (around 10%). This means it's good for a wide variety of baking, from cakes and cookies to bread.

* Soft flour is a type of flour with a lower protein content (around 7-8%). This makes it ideal for delicate pastries, cakes, and cookies that need a light and airy texture.

So, while they're both used for similar purposes, soft flour is generally a bit weaker and produces a lighter, more delicate baked good than plain flour.

In many countries, the terms "plain flour" and "soft flour" are used interchangeably. However, if you're looking for a truly delicate texture, opting for soft flour might be best.