whole wheat pastry flour for white?
I have a recipe for an apple cake that calls for all purpose flour. I was wondering if a whole wheat pastry flour, like the one made by Arrowhead Mills, can be substituted for all of the white flour or just some of it. I know when using a hard wheat whole wheat flour, only half can be whole wheat, but this pastry flour seems different. If all whole wheat pastry flour can be used, are any other changes needed in the recipe, such as more liquid, fat, etc.? Thanks!
ww flour tends to be more absorbant than white. it can make a texture that is not supposed to be, tough or dry. I would try first by making your recipe with 50/50 both flours. pastry flour is not the same grind as all purpose, too. sometimes pastry flour is made with a softer wheat. sometimes you can call the companies and ask them what their "protein content" is, and I find that that helps.