All-purpose Flour vs. Self-rising Flour

[al dente']

I see lots of comments from folks regarding using Self-rising flour for baking. I am wondering what the Community here at TalkFood prefers?

Most of all the baking recipes I encounter call out bread, cake, whole-grain or all-purpose flours. I usually consult older cookbooks for my baking, once in a while an online recipe.

Quick-breads made with self-rising taste really salty, to me.

What do you prefer, and why?

[K. Slink]

I think self rising is more prevalent in the Southern states, here in NE I've never even seen it...

[KarenB]

Make my own to control the salt and the age of the blend. Just avoid it.

[brigid]

I love it for the ease it provides. If you use all-purpose be sure to mix the salt and other ingredients well. If you don't it will cause a failure in texture and the rising. I like self rising.