Discussion Board

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.

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

Great Thanks!

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.

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