I been interested in making various doughs for various items I want make. I made some dough for samosas and some filo dough that almost caused me to tear my hair out and in need mental health assistance. What I did not think of before when I made say the filo dough would have using a different dough make a difference. Since I am very, very new to all this does anyone have advice on when to use what doughs and why? There are somethings on the internet such as this, https://www.foodnetwork.com/recipes...e/flour-101-guide-to-different-types-and-uses but is it enough for a beginner or is it missing information. If I want to make asian pork dumplings is there a preferred dough? Or say I wanted to make samosas again should I use something besides all purpose? Or did you make pizza dough and found such and such a flour was better? How about homemade pasta? Examples such as those is what I am thinking. I know this is an open ended type of question but I would like to have what others know about doughs that some of us may not know about so we all can become better cooks and bakers in one post/thread. I did a search on the forums but did not find a post dedicated just flours unless I missed it.