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re: whole wheat pastry flour

Misc.
WHOLE WHEAT FLOUR: High-gluten, high protein whole wheat flour made from hard wheat, and is the best for making breads and rolls.

WHOLE WHEAT PASTRY FLOUR or SOFT WHOLE WHEAT FLOUR: low gluten/protein soft wheat flour has the ability to hold a lot of fat, and is ideal for pastry and cake making. Use it for cookies, crackers, muffins, scones, and quick breads. Use pastry flour in non-yeast baking and use regular wholewheat flour for yeast baking. Breads made with whole wheat pastry flour will not rise.

NOTE: Whole-wheat pastry flour can be used in combination with bread flour [high protein/gluten] in challah or sweet rolls.

MsgID: 0214169
Shared by: bme aust
In reply to: ISO: Difference between...whole wheat pastry ...
Board: All Baking at Recipelink.com
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