Re: Grinding Whole Wheat Flour/Pastry Flour

[Guest guest]

Hello,I am not a baker, but I do believe that without pastry flour added (I don't think you can make pastry flour with the Vitamix) whole wheat breads are very heavy.There might be some information in one of these posts (or the follow up replies) that sheds some light???/links/Recipe_Links_001298558025/OT_Gluten_Free_Bread_Recipes_001302310287/

Blessings,Lea Ann SavageSatellite Beach, FL(321) 773-7088 (home)(321-961-9219 (cell)www.BlenderLady.com(AKA the Vitamix Lady :-)<))><

On Jul 10, 2012, at 12:00 PM, koffeekam wrote:

If this is in the Book that comes with the Dry Container, I apologize for asking this here...I am at work (no book with me) and want to stop at the Natural Food Store on the way home.

I know I can grind Wheat Berries to make Whole Wheat Flour in the Dry container, but...

I am finding many recipes that call for Whole Wheat PASTRY Flour.

Can I grind that myself in the Dry Container?

Is it a specific Wheat Berry I need to buy?

Do I need to grind longer...is it a texture thing?

Do I have to add something else to make it a Pastry Flour?

I bought the Dry Container and have yet to use it.

THANKS!

[Guest guest]

Im not sure of the answer to your question, but you could probably deduce from what info I have. Regular pastry or cake flour is made with soft wheat, which has a lower protein content. Whole wheat bread flour has a much higher percentage of protein. I can't remember if it has more gluten or less, but I'm guessing less as whole wheat breads (made with 100%) whole wheat tend to be dense and not rise as much. (bread flour is made with hard wheat berries). So, that's why most recipes suggest a mix of both. Another alternative is to buy extra gluten and add it to your flour. Bobs Red Mill sells gluten alone. HTHSent from my iPadOn Jul 10, 2012, at 11:00, "koffeekam" <kmcdonald24@...> wrote:

If this is in the Book that comes with the Dry Container, I apologize for asking this here...I am at work (no book with me) and want to stop at the Natural Food Store on the way home.

I know I can grind Wheat Berries to make Whole Wheat Flour in the Dry container, but...

I am finding many recipes that call for Whole Wheat PASTRY Flour.

Can I grind that myself in the Dry Container?

Is it a specific Wheat Berry I need to buy?

Do I need to grind longer...is it a texture thing?

Do I have to add something else to make it a Pastry Flour?

I bought the Dry Container and have yet to use it.

THANKS!

=

[Guest guest]

Is pastry flour (just standard old pastry flour) considered white flour?

Wondering if I can get " soft " wheat berries from my natural food store.

They have a grinding department, so maybe they grind for pastry flour

and can tell me what they use to do it. If I find anything out, I will

post. But, I don't have high hopes.

THANKS!

>

> > If this is in the Book that comes with the Dry Container, I

apologize for asking this here...I am at work (no book with me) and want

to stop at the Natural Food Store on the way home.

> >

> > I know I can grind Wheat Berries to make Whole Wheat Flour in the

Dry container, but...

> >

> > I am finding many recipes that call for Whole Wheat PASTRY Flour.

> >

> > Can I grind that myself in the Dry Container?

> > Is it a specific Wheat Berry I need to buy?

> > Do I need to grind longer...is it a texture thing?

> > Do I have to add something else to make it a Pastry Flour?

> >

> > I bought the Dry Container and have yet to use it.

> >

> > THANKS!

> >

> >

> >

> >

> >

> >

> >

>

[Guest guest]

<<Is pastry flour (just standard old pastry flour) considered white flour?>>White pastry flour is white flour.  Whole wheat pastry flour is whole wheat flour.  If you buy a bag at the grocery store that just says " pastry flour, " it is probably white flour.  They usually specify if a flour is whole grain (and they usually charge more).  You can try reading ingredients to see if it says " whole wheat " or if it has a bunch of vitamins added.  Any " enriched flour " is white unless it says otherwise--they take the nutrients out when they remove the fiber and everything else to make it white, then they add in vitamins to replace some of what they removed.

--

[Guest guest]

the difference between cake, pastry, all purpose, and bread flour is the amount of protein in them. Tom http://www.thekitchn.com/whats-the-difference-cake-flou-74565 From: [mailto: ] On Behalf Of BikfalvySent: Wednesday, July 11, 2012 5:40 PM Subject: Re: Grinding Whole Wheat Flour/Pastry Flour <<Is pastry flour (just standard old pastry flour) considered white flour?>>White pastry flour is white flour. Whole wheat pastry flour is whole wheat flour. If you buy a bag at the grocery store that just says " pastry flour, " it is probably white flour. They usually specify if a flour is whole grain (and they usually charge more). You can try reading ingredients to see if it says " whole wheat " or if it has a bunch of vitamins added. Any " enriched flour " is white unless it says otherwise--they take the nutrients out when they remove the fiber and everything else to make it white, then they add in vitamins to replace some of what they removed.--

[Guest guest]

Tom,Interesting.  That doesn't seem to address the initial question, though...??  The initial question was is pastry flour white flour?  I don't know what protein amounts have to do with that.  Are you suggesting someone look on the label for the percentage of protein in order to determine what kind of flour it is?  If so, one would need to know what percentage of protein each kind of flour has...and I am not sure flour labels even include the amount of protein...do they?

<< the difference between cake, pastry, all purpose, and bread flour is

the amount of protein in them.

Tom

http://www.thekitchn.com/whats-the-difference-cake-flou-74565

From:

[mailto: ] On Behalf Of Bikfalvy

Sent: Wednesday, July 11, 2012 5:40 PM

Subject: Re: Grinding Whole Wheat Flour/Pastry Flour

<<Is pastry flour (just standard old pastry flour) considered white flour?>>

White pastry flour is white flour. Whole wheat pastry flour is whole wheat

flour. If you buy a bag at the grocery store that just says " pastry flour, "

it is probably white flour. They usually specify if a flour is whole grain

(and they usually charge more). You can try reading ingredients to see if

it says " whole wheat " or if it has a bunch of vitamins added. Any " enriched

flour " is white unless it says otherwise--they take the nutrients out when

they remove the fiber and everything else to make it white, then they add in

vitamins to replace some of what they removed.

-->>

[Guest guest]

Pastry flour is made from wheat but so is bread, all purpose, cake, self rising, and so on. Flour is made from hard or soft wheat with hard or winter wheat having the most protein or gluten. I use White Lily flour, soft wheat flour, for making pancakes, waffles, biscuits, cakes, and cookies. Neither the White Lily nor my all purpose flour I have in my pantry state the protein levels. http://www.theelevatedkitchen.com/guides/science-proteins TomFrom: [mailto: ] On Behalf Of BikfalvySent: Thursday, July 12, 2012 2:50 AM Subject: Re: Grinding Whole Wheat Flour/Pastry Flour Tom,Interesting. That doesn't seem to address the initial question, though...?? The initial question was is pastry flour white flour? I don't know what protein amounts have to do with that. Are you suggesting someone look on the label for the percentage of protein in order to determine what kind of flour it is? If so, one would need to know what percentage of protein each kind of flour has...and I am not sure flour labels even include the amount of protein...do they?<< the difference between cake, pastry, all purpose, and bread flour isthe amount of protein in them. Tom http://www.thekitchn.com/whats-the-difference-cake-flou-74565From: [mailto: ] On Behalf Of BikfalvySent: Wednesday, July 11, 2012 5:40 PM Subject: Re: Grinding Whole Wheat Flour/Pastry Flour<<Is pastry flour (just standard old pastry flour) considered white flour?>>White pastry flour is white flour. Whole wheat pastry flour is whole wheatflour. If you buy a bag at the grocery store that just says " pastry flour, " it is probably white flour. They usually specify if a flour is whole grain(and they usually charge more). You can try reading ingredients to see ifit says " whole wheat " or if it has a bunch of vitamins added. Any " enrichedflour " is white unless it says otherwise--they take the nutrients out whenthey remove the fiber and everything else to make it white, then they add invitamins to replace some of what they removed.-->>