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
What is the difference between types of flours?
It’s hard to know which types of flour to use in a recipe. Here is a guide to the most common types of flour and how to best use them for your baked goods. Have you ever gone to the store and looked at all the different types of flour and been totally intimidated by your options? (Seriously, who … Read More