279791 Thu Sep 15 14:37:48 -0700 2005 11 31 Home Cooking 0 1484529 I have a bag of this, and was wondering: Can I use it 1:1 in place of a/p flour in a lemon poppyseed loaf cake recipe? How will it change the texture of my cake? I know pastry wheat flour is usually reserved for pie crusts and cakes, but would like to give this a try. Anyone? TIA Thu Sep 15 14:37:48 -0700 2005 0 nooodles 1 1484531 I use whole wheat pastry flour for all of my baking where I might use pastry flour - I have a KILLER brownie recipe I perfected using it and raw sugar. Give it a go - I would recommend keeping it in the freezer or fridge though because it will get rancid like regular whole wheat faster than a white flour. Whole Wheat Pastry Flour is my favorite find! Let us know how it goes. Thu Sep 15 14:48:31 -0700 2005 1484529 0 krissywats 2 1484533 I guess that's my question: where do I use pastry flour versus all purpose? Thanks for the fridge tip. I would never have suspected... Thu Sep 15 14:52:45 -0700 2005 1484531 0 nooodles 3 1484537 I use ww pastry flour subbed 1:1 in quick bread recipes calling for a/p such as muffins, waffles, pancakes, etc. I find no compromise in texture at all, and of course flavor and nutrition are enhanced. It is a lower-gluten flour so I don't recommend using it in baked goods whose rising depends on gluten development (such as yeast breads). Also, exercise caution in baked goods whose delicate texture is important; it is slightly grainier than white flour. Thu Sep 15 14:57:36 -0700 2005 1484533 0 doctor_mama 3 1484543 While I think you could get a pretty decent quick-bread loaf by using the whole wheat pastry flour instead of AP flour, it definitely won't be the same thing. That isn't necessarily a bad thing. Whole wheat will give it a little earthier flavor, with different texture. And since you won't have as much gluten, which contributes to rise even in non-yeast leaveners (such as those for quick breads) it may not rise as much in the oven. My guess is that the end result will be a little more dense, but more tender. The far extreme of a low gluten quick bread is cornbread, where it crumbly and dense. Your flour definitely has more gluten than that... but I would see the bread going in that direction a bit. If your normal recipe is a little airy, maybe it is a good move... Thu Sep 15 15:26:56 -0700 2005 1484533 0 adamclyde 3 1484565 As already stated - don't use it for regular breads or things you want to rise or double in size during the rising process. I tried out a loaf or country bread one time and it was super flat due to the lower gluten content. But sweet breads such as zucchini or muffins or pancakes or brownies or cakes, go for it! Those are typically rising because of the baking sodas and powders, not the gluten and yeast content. Make sense? Thu Sep 15 16:43:17 -0700 2005 1484533 0 krissywats 4 1484752 I have read suggestions to double the yeast in WW yeasted breads to get a better rise, and Bernard Clayton's Complete Book of Bread does use twice as much yeast in all-WW recipes as in whhite flour breads. Might be worth a try. I'm a big user of WW pastry flour in just about everything non-yeasted (wouldn't use pastry flour in bread) except traditional cakes, where you want a finer crumb and more tenderness. But honestly, I grew up with my mom baking EVERYTHING with WW pastry flour, so it all tastes right to me. She always makes her pie pastry with all butter and WWPF, and is constantly getting complimented on her pie crust by "non-whole wheat" people. Fri Sep 16 15:29:29 -0700 2005 1484565 0 Caitlin McGrath 2 1484654 I must be in the minority here, but I find that the w/w pastry flour did not work in my pancakes - they were thin and runny. I have substituted part with OK results. I initially bought it for a cookie recipe in the Kripalu Cookbook, which my healthy-eating friend loved but my kids wouldn't touch. Fri Sep 16 08:31:12 -0700 2005 1484531 0 miss_mia 3 1484687 That's so interesting. I make cookies and brownies with w/w pastry flour all the time and seriously, no one knows the difference. When I told an entire cast I was working with that the white chocolate macademia nut, chocolate chip and mint chocolate chip cookies they were eating were with whole wheat flour they all called me a liar. My husband actually doesn't like the non w/w flour brownies now, says they don't taste like they have as much oomph to them. Fri Sep 16 11:36:07 -0700 2005 1484654 0 krissywats 3 1484773 Bran absorbs slightly less water (and more slowly) than the endosperm component, so some recipes may need a little adjustment in liquids. Fri Sep 16 17:27:12 -0700 2005 1484654 0 Eldon Kreider 4 3105654 Is it just me, or do baked goods with ww pastry flour go stale faster, and when they go stale, go really really stale? I'm sure it has to do with moisture retention, but yeesh, don't expect a lot from three-day-old banana bread where you'd used wwpf. Wed Nov 07 20:40:09 -0800 2007 1484773 40874 saraeanderson 3 3111175 Mia, You may have better luck with whole wheat pancake batter if you let it rest for 15-20 minutes before cooking. Whole wheat flours take longer to hydrate and thus a batter that's runny when it's first beaten up will be much thicker after a rest period. Fri Nov 09 13:15:55 -0800 2007 1484654 24126 amyzan