substitute for whole wheat pastry flour
Help! I've gotten caught up in the bran muffin search and found a recipe I'd like to try but it calls for whole wheat pastry flour. What will happen if I just use whole wheat flour? I know pastry flour produces a lighter, fluffier product but that's not what I'm looking for in a bran muffin so can I safely exchange it knowing that it will produce a different texture?
Tweetie, you can use a whole wheat flour in place of the whole wheat pastry flour, but you are going to have more gluten development with the non-pastry flour. You can minimize this effect,if you wish, with technique changes, but it seems that you want a denser chewier product.
I wouldn't make any changes in other ingredients or but you might have to add more liquid as the higher protein content of the flour will require more. I would not add more than 1 tablespoon more liquid per batch, and then check the results and make changes in following batches.
JCooks has a very valid reply and you might want to make the first batch with 50/50 and the same liquid amounts.
I would know more if you posted the recipe.
Thank you Kelli and Jcooks
I will take your advice and start experimenting. Here are the ingredients. The recipe is from the Bob's line of dry goods.
3/4 cup Whole Wheat Pastry Flour
3/4 cup Oat Bran Cereal
1/2 cup Brown Sugar
1 tsp Baking Powder
1 tsp Cinnamon, Saigon (Premium)
1/2 tsp Baking Soda
1/3 cup Bananas, 1 medium, mashed
1/2 cup Yogurt, plain
2 Egg Whites, or 1 Whole Egg
2 Tbsp Cooking Oil
1/2 tsp Vanilla
1/2 cup Carrot, shredded
1/2 cup Dates, chopped
1/2 cup Walnuts, chopped
I have a related question. I can't find anything labelled "whole wheat pastry flour" around here, but the bulk store does sell "soft" and "hard" whole wheat flour. Is the soft the same thing or similar to the pastry flour? And are there any recipes where I would NOT want to use soft whole wheat flour - where hard would be more appropriate - in place of AP?
I'd think the soft whole wheat flour would be comparable to whole wheat pastry flour. "Soft" means a type of wheat with lower gluten content. In general, you want a soft/lower gluten flour in quick breads (leavened with baking powder) and a harder/higher gluten flour in recipes leavened with yeast.
In my experience muffins and quick breads are pretty tolerant of variations in the flour. Sure the resulting texture will change, some givng a lighter cake-like product, others a dense and moist one. Which is right depends on your preference.
As an example, I've been making a sweet potato bread, working from a pumpkin bread recipe. The original calls for all purpose flour. I am using half flour, and half a mix of oat and wheat brans and ground nuts. Most of the time I use a 'white whole wheat flour' - which is a hard wheat, with a finer texture and lighter color than the 'traditional' whole wheat. But the recipe has also done fine with the traditional ww.