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    You are in: Home / Community Forums / Breads & Baking / Whole wheat pastry flour
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    Whole wheat pastry flour

    Tue Mar 15, 2005 12:16 pm Groupie
    Can this be used instead of regular bread (not all purpose) flour? Much finer grind than regular whole wheat, I'm guessing. I'm trying to increase the proportion of whole wheat in my wheat berry bread without ending up with a brick.
    Or, is this one of those things where there is too much of a gluten difference?
    Has anybody tried this?
    Donna M.
    Wed Mar 16, 2005 10:57 am
    Forum Host
    Pastry flour is a low-gluten flour and therefore not good for bread. You might be able to use a portion of it along with a regular bread flour by using some wheat gluten with it.
    Mon Mar 21, 2005 3:21 pm
    Experienced "Head Chef" Poster
    How about the other way around? Could I substitute plain whole wheat flour in a recipe that calls for whole wheat pastry flour?
    Mon Mar 21, 2005 5:46 pm Groupie
    you can but the results will be heavier denser
    Tue Mar 22, 2005 9:27 am
    Experienced "Head Chef" Poster
    Can I just use slightly less flour than I would have used pastry flour?
    Tue Mar 22, 2005 6:08 pm Groupie
    no: I don't know what you are making, but I would say ratio of liquids and drys are essential balance for all recipes.
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