whole wheat flour vs. whole wheat pastry flour
Is there a difference between whole wheat flour and whole wheat pastry flour? If so, when do you use whole wheat patry flour and how does it affect the baked good you are making?
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6 Comments:
The WW pastry flour has a higher starch and lower gluten content than regular WW flour. It offers less structure for your product, but will give you a more tender result.
You can use it the same way you would use regular Pastry flour (for cookies, pie doughs, etc) although its best to mix it with regular pastry flour, it can be hard to work with.
Cheyanne at 7:23PM on 11/16/07
Thank you, Cheyanne. What brand is good to use of both Pastry flour and ww pastry flour?
jesskel at 7:34PM on 11/16/07
To be perfectly honest I buy all of my flours at my local bulk food store, I have no idea what the brand is, I don't have much belief in 'brand power'.
I really don't think there is much of a difference between brands. In order to be marked as pastry flour it must have a protein content between 7.5-9.5%. And it is the protein content that makes the difference, so as long as it is marked pastry flour you'll get pretty much the same result with all brands.
As long you sift it before using (flours always settle in the bag and become more compact) and if you are going to use the WW pastry flour mix it 1/2 WW and 1/2 white pastry you'll be okay.
Cheyanne at 8:08PM on 11/16/07
If you are experimenting and have somewhat of a budget try the king arthur brand and check out their webpage.
They make different flours and all are good. http://www.kingarthurflour.com/shop/list.jsp?select=C79
There are always local mills who make good flour.
Check your local area for a soft pastry flour. Makes great cakes too.
JerzeeTomato at 2:09AM on 11/17/07
If you're looking for a good compromise for regular baked goods, try white whole wheat flour. It's similar to regular white unbleached flour, and I've always had excellent results with minimal recipe adjustments.
kmnola at 1:30PM on 11/17/07
King Arthur or Bob's Red Mill are both excellent. I love WWPF because it enriches your baked goods without making them heavy - an objection lots of people have to regular WW flour.
I also use KA White Whole Wheat flour, almost exclusively. For everything but the lightest biscuits (for which I use White Lily), KAWWW works great. I use it all the time for scones.
chiff0nade at 8:27PM on 11/17/07