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-> Recipe Collection
-> Challah and Breads
OOTBubby
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Thu, May 31 2012, 11:44 am
Are white whole wheat & whole wheat pastry flour the same or is there a difference between them? If different, what should each kind be used for?
TIA
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Liba
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Thu, May 31 2012, 11:49 am
Pastry flour is finer than the white whole wheat flour. Pastry flour is finely ground, white whole wheat (unless it is pastry flour) is regular flour made from a light colored wheat. I love the white whole wheat flour for cakies, cookies, challah, anything that I would otherwise use white flour for. It has a nice flavor and a relatively light texture too.
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OOTBubby
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Thu, May 31 2012, 11:53 am
Liba wrote: | Pastry flour is finer than the white whole wheat flour. Pastry flour is finely ground, white whole wheat (unless it is pastry flour) is regular flour made from a light colored wheat. I love the white whole wheat flour for cakies, cookies, challah, anything that I would otherwise use white flour for. It has a nice flavor and a relatively light texture too. |
And then what would you use whole wheat pastry flour for?
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Liba
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Thu, May 31 2012, 11:54 am
Pastry and things you would use pastry flour for. I have a SIL who uses it for challah and it works. I have never tried it since it costs more and we are happy with the regular, non pastry flour.
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spring13
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Thu, May 31 2012, 12:33 pm
Pastry flour is usually lower in gluten than regular flour (including regular whole wheat), so it's good for things like cookies and cake as opposed to bread/challah. If I have pastry flour when I want to bake bread, I add gluten to help the dough get the right consistency (think about the difference between cookie dough and bread dough - activated gluten is what makes that difference). If I was using regular white whole wheat for the purpose, it wouldn't be as much of a concern.
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AZmom09
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Sun, May 19 2013, 2:22 pm
I know this is an old post, but does anyone know what white whole wheat flour is in Israel? And what is Whole Wheat Pastry flour?
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greenfire
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Sun, May 19 2013, 2:56 pm
white wheat and red wheat are different types of wheat ... pastry flours have less protein & gluten - the higher the protein & gluten levels the better rise for things such as breads
I've interchanged when running out of flours - but never had a problem with my baking - just comes out slightly different texture [sometimes needing to add a little more flour if too sticky or a little more liquid if too dense]
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