Dr. McDougall's Health & Medical Center
It is currently Wed Jun 19, 2013 10:58 pm

All times are UTC - 8 hours [ DST ]




Post new topic Reply to topic  [ 5 posts ] 
Author Message
 Post subject: whole wheat flour vs. whole wheat PASTRY flour?
PostPosted: Thu Jun 14, 2007 3:35 pm 
Offline

Joined: Sun Oct 29, 2006 8:36 pm
Posts: 217
Location: Alpine, Texas
I can't find pastry flour in our grocery store...what's the difference between the 2 and does it really matter?

Thank you in advance.

_________________
Out beyond all thoughts of right doing and wrong doing there's a field. I'll meet you there.
Rumi


Top
 Profile  
 
 Post subject:
PostPosted: Fri Jun 15, 2007 6:47 am 
Offline
User avatar

Joined: Thu Oct 19, 2006 6:04 pm
Posts: 487
Location: Richmond Indiana
I found this link for you:

http://www.ochef.com/783.htm

There are a couple of artlcles linked on the bottom that will explain the differences.

I use both and there is a difference. You can even look at them and see it.

Barbara

_________________
You must believe that you are worth the trouble.
When you stumble, make it part of the dance!
Life isn't about how to survive the storm, but how to dance in the rain.

Image


Top
 Profile  
 
 Post subject:
PostPosted: Fri Jun 15, 2007 6:50 am 
Offline

Joined: Sun Oct 29, 2006 8:36 pm
Posts: 217
Location: Alpine, Texas
Great Thanks!

_________________
Out beyond all thoughts of right doing and wrong doing there's a field. I'll meet you there.
Rumi


Top
 Profile  
 
 Post subject:
PostPosted: Sat Jun 16, 2007 1:03 pm 
Offline
User avatar

Joined: Wed Jan 10, 2007 10:14 am
Posts: 521
Location: Texas
Main difference is that pastry flour has less protein content compared to whole wheat or even plain white flour. It is used in recipes that you want to be light and delicate. Bread flour has even more protein which helps it develop the texture you need when you knead bread. Depending on what you are using it for, whole wheat flour may work just fine. I prefer the white whole wheat flour because it seems to have a finer texture and I use it for everything.

_________________
It's not Dinner - It's not Lunch
It's Inbetween You Want to Munch


Top
 Profile  
 
 Post subject:
PostPosted: Sun Jun 17, 2007 7:38 am 
Offline

Joined: Sun Oct 29, 2006 8:36 pm
Posts: 217
Location: Alpine, Texas
Thanks Laurie,

The recipes that I have seen that call for pastry flour are the ones for pancakes in the McDougall cookbooks. Maybe I can just use that light whole wheat flour. It's not like I'm trying to be a "pastry chef" for the public. :-)

Cheers

_________________
Out beyond all thoughts of right doing and wrong doing there's a field. I'll meet you there.
Rumi


Top
 Profile  
 
Display posts from previous:  Sort by  
Post new topic Reply to topic  [ 5 posts ] 

All times are UTC - 8 hours [ DST ]


Who is online

Users browsing this forum: No registered users and 7 guests


You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum

Search for:
Jump to:  
Powered by phpBB © 2000, 2002, 2005, 2007 phpBB Group