kfeusse Posted November 13, 2013 Share Posted November 13, 2013 can I use ww pastry flour to make bread or not... Quote Link to comment Share on other sites More sharing options...
Amira Posted November 13, 2013 Share Posted November 13, 2013 In my experience, it's difficult to work with if you're trying to make bread. Quote Link to comment Share on other sites More sharing options...
FriedClams Posted November 13, 2013 Share Posted November 13, 2013 You can, but it doesn't make good bread. Bread flour has about 12% protein, Pastry about 9%. The gluten doesn't get all happy with the lower protein from what I understand. I think pastry is also ground finer. Quote Link to comment Share on other sites More sharing options...
coffeegal Posted November 13, 2013 Share Posted November 13, 2013 It can, but I've only found two methods that work. If I'm making bread by hand, I have to start with a sponge. http://www.amazon.com/Tassajara-Bread-Book-Edward-Brown/dp/1590308360 is the book that describes the technique. I add 2-3 heaping tablespoons of vital wheat gluten if I'm making bread by the bread machine. Quote Link to comment Share on other sites More sharing options...
redsquirrel Posted November 13, 2013 Share Posted November 13, 2013 I wouldn't. Well, I usually have gluten powder in the house so I might but it wouldn't be pastry flour any more. However, you can make pastry flour out of standard flour. You just subtract 2 tablespoons of flour from every cup and replace it with 2 tablespoons of corn starch. That reduces the amount of gluten overall. I only mention it because I find it easier to keep all purpose flour in the house and then 'create' pastry flour or cake flour or self rising flour rather than a number of specialty flours. Quote Link to comment Share on other sites More sharing options...
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