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chris is asking: (3 answers)
I have a recipe that calls for whole wheat pastry flour. I have whole wheat flour. Is there a difference? If there is, is there anything I can do to it to make it work?

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Last updated: Jun. 21, 2014 7:10 am
Posted: Jun. 20, 2014 4:39 pm
 
Answered by: Scotdog
Jun. 20, 2014 5:13 pm
You'll be fine. Depending on the recipe I might do a mix of whole wheat and white.
 
Answered by: Toshimizuki
Jun. 20, 2014 5:18 pm
There isn't a difference.
 
Answered by: Marie C.
Jun. 20, 2014 6:40 pm
There is a big difference and I do not consider them interchangeable. WW pastry flour is 9% protein and reg WW flour is 14% protein. The pastry flour would be used in cakes, pastry crusts and cookies to get a lighter texture.
Comments:
Sugarnspice
Jun. 21, 2014 7:10 am
As Marie C. notes, there is a BIG difference in flours. Check out King Arthur Flour's web site to read about them. You will have to scroll down a bit to read about whole wheat pastry flour under the Cakes, Pies, and Pastry heading: http://www.kingarthurflour.com/flours/
 
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