"all purpose" , you need to add your leavening ingredient(s), according to what you are baking.
You would not want to add baking soda ( an additive in self-rising flour) to yeast breads.
Some products produce better results when baking powder is used. Others require yeast or soda.
Baking soda, baking powder and yeast are all leavening agents ( giving rise to your product), but are different compounds.
For most home cooks, self rising flour is a good product, it is a different playing field with professional bakers.
(You should not be able to taste the baking soda.........perhaps you have a heavy hand, or your soda is old.)