Carma Wrote:
>Lynne - Whole wheat pastry flour is ground finer than regular ww flour
Actually the way that I have always understood it is that soft and hard
wheat when ground make pastry whole wheat flour and regular wholewheat
flour. I buy my wheat berries whole and the soft and hard wheat are a
different shape and when ground the hard wheat looks darker (more bran
looking).
The difference between "hard" and "soft" wheat is that hard wheat has a
higher protein content (this is useful for things such as bread which
require protein to rise. Soft wheat is lower in protein and makes a better
flour in things such as cookies, cakes and pastries where a high protein
level can cause the product to be tough.
Hope this helps,
Steph
-----Original Message-----
From: Carma Halterman <carma@xxxxxxxxx>
To: fatfree@xxxxxxxxxxx <fatfree@xxxxxxxxxxx>
Date: Tuesday, July 07, 1998 10:02 PM
Subject: Pastry flour
>Lynne - Whole wheat pastry flour is ground finer than regular ww flour.
>In practical terms this means 1) ww pastry flour absorbs moisture more
>quickly and 2) produces a "lighter" baked good. In experimenting with
>ff baking, I've found there is a world of difference between the two.
>Pastry flour produces a much nicer muffin or cake. Both my HFS and
>Fresh Fields carry it. Keep in zip lock bag in freezer. Have fun
>baking - I've been really pleased with the results of pastry flour. -
>carma
>
>
>
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