When to Use Pastry Flour (And How it Differs from Other Flours)

when to use pastry flour - baking kneads

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when to use pastry flour

categories baking

but just what is pastry flour? and when should you use it instead of reaching

because of the lower protein

but how do you know when to use pastry

just when baking specific items

here's everything you need to know baking

types of flour

flour

whenever a recipe calls

likely asking

wheat

bread flour

bread flour has a

high protein count

gluten so they rise before they can be baked

self-rising flour

flour that's

self-rising has salt and baking powder added to it during the milling process

it's a common staple in kitchens that bake a lot of muffins

flour

flour has some of the bran and germ added back into it. these two

why it's used to make breads and other baked goods that are dense and heavy

pastry flour

pastry flour is a

what does protein have to do

pastry flour has less gluten

flour that has a higher percentage of

protein is

cookies

substituting

if a recipe calls

mix together of flour

another combination of flours to substitute

this ratio will get you just the right amount of protein in the flour mix - the

cake flour

similar to those using pastry flour

is pastry flour different

the nutritional value of pastry flour is higher due to more fiber content and the addition of additives such as folic acid

like enriched pastry flour

potential uses

fluffy muffins

muffins are a great breakfast food and they're also perfect

the pastry flour gives them a fluffy

pillowy cookies

you substitute pastry flour

another way i use pastry flour is when i'm

baking a buttery

different texture to the tart

butter. pastry flour also results in a crust that's less likely to be chewy

all of the flour

thing to keep is mind is that you may have to chill the dough

the next time you're baking

scones and biscuits

baking

easy ways to make cupcakes without eggs

how to keep pie crust from getting soggy

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posted on last updated: march 15

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after milling

balance between all the flours

tender

when you mix and work

tender tarts

tough

i promise you'll be pleased

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