Comments on: Regarding Whole Wheat Pastry Flour….

By: unkown

unkown — Wed, 02 Nov 2011 02:21:56 +0000

http://allrecipes.com/Recipe/Amazing-Whole-Wheat-Pizza-Crust/detail.aspx

Your so stupid marc search it up!
making us do all the work
ur of topic

By: Shannon

Shannon — Mon, 08 Nov 2010 11:44:29 +0000

Theresa, I have tried using an equal amount of each, and the result is always is always much more “dense.” Depending on what I’m making, I sometimes don’t mind the texture change (slightly more dense muffins, for example, do not bother me. A dense cake, however, is not always preferable!) If you are typically a “healthier eater” you may actually prefer the half and half proportions – but if you are making something like a child’s birthday cake, I would definitely stick to what will give you the “lightest” result. Hope that helps!

By: Theresa

Theresa — Sun, 07 Nov 2010 16:45:04 +0000

On the subject of switching the amt., what if you are to use equal amt of both flours?

By: baila

baila — Mon, 06 Sep 2010 00:16:34 +0000

hey, does anyone know if whole wheat pastry flour is the same as white whole wheat? btw, i found ww pastry flour at whole foods.

By: Alissa

Alissa — Sun, 09 Nov 2008 01:16:50 +0000

I have quite a bit of WW Pastry Flour, how can I use it? Can I replace all purpose flour with WW Pastry flour?

Thanks, alissa

By: Marc

Marc — Tue, 30 Oct 2007 19:15:39 +0000

has anyone made bread dough from whole wheat pastry flour?? pls email me TY

By: Thecpa

Thecpa — Tue, 23 Oct 2007 02:25:25 +0000

Muffin Man
Care to share the pizza dough recipe?

By: Thecpa

Thecpa — Mon, 22 Oct 2007 20:11:38 +0000

We have made muffin recipes from Cooking Done Light according to the split of whole wheat and all purpose white flours specified in each recipe. We did not have the whole wheat pastry flour so we used the regular whole wheat flour. We like the results. Today we baked apple cider and apple pie muffins and split the flours 50/50 whole wheat and all purpose flours based on the total flour in each recipe. The muffins were much lighter and came out every bit as good as the higher ratio of whole wheat to all purpose flours. However, we like the muffins with more fiber and bulk. It’s just a matter of taste.

Thanks for all the information on whole wheat pastry flour.

By: Crystal

Crystal — Mon, 22 Oct 2007 12:51:05 +0000

I think I really need to find this “whole wheat pastry flour” or perhaps my blender just isn’t doing the trick. I think I will have a look around the bulk food store.

Thanks MuffinMan! I never wanted to completely stop using WW flour… it’s just that my boyfriend doesn’t seem to like the taste of it so much anymore. I’ll see if the pastry flour makes any difference.

ps. I’m jealous that you get muffins made for you!

By: TheMuffinMan

TheMuffinMan — Mon, 22 Oct 2007 02:21:21 +0000

Hey Crystal, my muffins are made by Shannon for me using these recipes and in my opinion they taste as good as the bakery but even better because they are lower in calories and generally better for me. I have never experienced the heavy wheat taste with the muffins. My only experience with whole wheat flour is with making pizza. I used to always make my pizza dough with white bread flour but Shannon prefers to use whole wheat for the benefits it provides. I tried making pizza dough with 100% whole wheat flour and it was a disaster. I tried again with a 50/50 mix of white and whole wheat flour and I couldn’t tell the difference between the whole wheat pizza dough and pizza dough I made with white bread flour.