What is pastry flour and what is it used for? Pastry flour is milled from soft wheat, often soft red winter wheat. It contains less protein than all-purpose (AP) flour but more than cake flour, about 7.5-9.5% protein. Because it is low in protein, it has a low capacity to absorb water which makes it ideal for (duh) pastry. (low … Read More
Everything You Need to Know About Flaky Pie Crust
November kicks off the start of pie month and what better way to start of pie month than a deep dive into everything you need to know about pie crust. Pie crust is one of those baking things that has always intimidated the heck out of me. I HATE making pie crust. But the problem is, homemade just tastes SO … Read More
What’s The Difference Between Parchment Paper and Wax Paper?
This post contains affiliate links where I will earn a small commission off of your purchase at no cost to you. Several years ago a very good baker friend of mine made some brownies for a gathering. They were those kind of brownies with cheesecake filling on top. They looked amazing. We cut into those bad boys and the bottom … Read More
What Kind of Pan Should I Use?
Ever wonder which kind of pan to use for a baking project? Well, wonder no more. Read below for how to choose the right kind of pan. *This post contains some affiliate links that pay me a small commission at no additional cost to you. Thanks for helping to keep me in flour and sugar. See my disclosure policy here. … Read More
Baking Basics: Sugar
Sugar is one of the crucial ingredients in our baked goods. There are a lot of different types of sugar and it’s hard to always know how to use them. But let me assure you, it makes all the difference in the world to know that powdered sugar and granulated sugar are different an switching out one for the other … Read More
