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    You are in: Home / Community Forums / Breads & Baking / I have a flour question
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    I have a flour question

    Marg (CaymanDesigns)
    Sat May 07, 2005 4:43 pm
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    Just ran out of my bread flour and need to make a quick bread recipe tonight. I have pie/pastry flour. Is there anything I should adjust when using it in the recipe? Or should I not even try to use it?

    Thanks,
    tasb
    Sat May 07, 2005 5:39 pm
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    I dont think you should try with pastry flour it doesnt have the gluten. I just use all-purpose for my bread and baking.
    Marg (CaymanDesigns)
    Sat May 07, 2005 5:41 pm
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    I don't have any all-purpose because I buy it in bulk and all they sell is pie/pastry and bread flour. icon_sad.gif

    Chipfo
    Sun May 08, 2005 9:12 am
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    Hey Marg, I just found this website in case you are still interested - http://www.akiskitchen.ca/ingredients/flours_1.html

    I agree with Tasb, I wouldn't use pastry flour for bread.
    Marg (CaymanDesigns)
    Sun May 08, 2005 9:36 pm
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    Thanks all, I tried to alter a muffin recipe I had that actually called for pastry flour but since I wanted almond flavor rather than lemon I had to alter some ingredients. They weren't very good though so we went and got donuts for breakfast instead. icon_lol.gif

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