Re: Fw: Pastry flour Vs regular

[Guest guest]

I'm curious if you have a cake recipe which calls for AP flour but you want to use cake flour do you need to make changes to the amount of flour in the Recipe? Sent from my iPadHDOn Jul 12, 2012, at 11:40 AM, <sallists@...> wrote:

http://www.thenourishinggourmet.com/2008/04/q-pastry-flour-vs-bread-flour.html

This is an article that I just found...May be of interest.

Sally R

[Guest guest]

This may help. http://www.joyofbaking.com/flour.html Tom From: [mailto: ] On Behalf Of Terry PogueSent: Thursday, July 12, 2012 12:35 PM Subject: Re: Fw: Pastry flour Vs regular I'm curious if you have a cake recipe which calls for AP flour but you want to use cake flour do you need to make changes to the amount of flour in the Recipe? Sent from my iPadHDOn Jul 12, 2012, at 11:40 AM, <sallists@...> wrote: http://www.thenourishinggourmet.com/2008/04/q-pastry-flour-vs-bread-flour.htmlThis is an article that I just found...May be of interest.Sally R

[Guest guest]

Thank you everyone for all the info on flours (in various threads).

I am trying to eat healthy (clean) and I am not used to Whole Wheat

Bread yet...so I was searching for " transition " recipes (muffins, etc)

to get me toward the whole wheat. I REALLY wanted to use my dry

container and was getting discouraged since any recipe that looked

interesting contained the Whole Wheat Pastry Flour (instead of just

straight up Whole Wheat Flour)!

So, now, thanks to the links, I think I can do Whole Wheat Pastry Flour

in the Dry Container...as long as I can find the SOFT wheat berries. I

am going to stop at our Natural Food store on the way home and see if

they carry them. I will post if I find out anything interesting.

Of course, when all is said and done, even if I find the SOFT wheat

berries, I won't know if worked since I don't really know what I am

aiming for as far as texture! (not being familiar with Whole Wheat

Pastry Flour) I may have to breakdown and buy some already ground and

test the recipe with both!

Kathleen

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http://www.thenourishinggourmet.com/2008/04/q-pastry-flour-vs-bread-flou\

r.html

> This is an article that I just found...May be of interest.

> Sally R

>

[Guest guest]

Went to the Natural Food Store and they had SOFT!

In the bulk grain room I asked for Soft wheat berries to create Whole Wheat

Pastry Flour and they pointed me to what they use...Soft Wheat Berries (Winter

White Berries, I think).

She asked if I wanted it ground into Pastry Flour - and I was able to say " no

thanks! - I have a Vitamix! "

Can't wait to try them, but it may not be until later this week.

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> http://www.thenourishinggourmet.com/2008/04/q-pastry-flour-vs-bread-flou\

> r.html

> > This is an article that I just found...May be of interest.

> > Sally R

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