baking ingredients in japanese

Hi
Can anyone teach me the japanese terms for the baking ingredients which I wish to get it fr a supermart in japan

1. All purpose flour
I tried google n it says it s the’†—Ν•²B
Can I use”–—Ν•² instead?

2. Plain flour

3. Buttermilk
Is it available in supermart?.. what s the nihongo name for it?

Basicallly there are three kinds of wheat flour available in Japan.
(1) ‹­—Ν•² (kyōriki-ko) containing protein 12% or over
(2) ’†—Ν•² (Chūriki-ko) about 9% protein
(3) ”–—Ν•² (Hakuriki-ko) protein less than 8.5%

(1) is the most suitable for bread baking. Because of the high protein (gluten), it plump up/fluff up well when you make dough with yeast.
(2) is the best for Udon noodles and okonomi-yaki (Japanese pancake)
(3) is suitable for cakes, to make it soft and light. (If you use it for bread, the dough won't fluff up enough and the bread becomes small and heavy.)
*The above is a general idea, some people mix (1) and (3) depending on the bread they are baking or the texture they desire.

I'm sorry I do not know what "plain flour" is and what is its equivalent in Japan.
Buttermilk is not common and not available at usual supermarket. Some market that handle imported food (Azabu International or Kinokuniya) may carry it.

The poster above wrote it nicely but just to add number 3 is 'plain flour'.

Thanks!