Soft Whole Wheat flour - Calgary
Does anyone know where I can buy soft whole wheat flour? I've bought whole wheat pastry flour from Planet Organic but I'm not sure that this is the same.
I've seen recipes that substitute half of the AP flour with WW flour but I'd like to find a way to substitute all AP with WW and I have read that whole wheat pastry flour can work because it's a softer, finer flour but the stuff I bought from Planet Organic still produces dense baked goods.
asiandelight, what are you using the flour for? I find that pastry flour can sometimes result in dried out baked goods due to the smaller crumb. If you're making buns or other bread items, steer clear of the pastry flour (but you may be under- or over-kneading your bread, might need more steam in the oven, etc). If you're making cakes, the pastry flour can turn out a crumbly, fluffy cake, but I still prefer all-purpose.
Try the bins at Community Natural Foods--there is such an array of different flours that I think you could find something there. Or try a combo of whole wheat all-purpose with half white pastry flour. White pastry flour can be found at Superstore, Safeway, etc.
Also, it could be that the flour is old. Sometime I wonder how long that stuff has been sitting on the shelf!
There is also King Arthur Flour, whose product is always fresh and where there is a very broad and deep selection! http://www.kingarthurflour.com/
It's very hard to produce baked goods from wholewheat flour that are not dense. If by 'softer' you mean lower protein which produces less gluten when manipulated then you might try comparing the labels and choosing the lowest protein flour. This helps for pastry and cakes.
As aktivistin suggests you may have more success finding a low protein flour from a US brand. Canadian flour mandates a minimum level of protein in flour whereas the US doesn't.
Another thing that has worked for some on the home cooking board when making bread is to strain the flour. This takes the larger pieces of bran out which have a tendency to cut the gluten as it forms leading to less rise and more density when making bread.
Another consideration is our high altitude. I 'm not much of a baker but do enjoy a good yorkshire pudding. Following most recipes yielded a dense and shrunken pudding. I adjusted the baking temperature upwards and had beautiful results.
one link to high altitude baking:
Rose, it's British and it's a "pudding" it's supposed to be dense and shrunken, perhaps a bit more airy and crisp around the edges, but dense in the centre.
The "mini Yorkies" that seem to abound in Alberta roadhouses are light and fluffy with no relation to a real Yorkshire pudding other than being misnamed as one.
I've been eating Yorkshire pudding for decades, recipe from my one of my mother's 1951 American Woman cookbook editions, original edition 1938, and dense = perfection.
Rose, on a whim I went looking for the recipe online and found a free downloadable/viewable copy of the entire original cookbook online. Try it.
Choose your format for viewing in the upper left box on your screen. It's the recipe on page 242. (I usually make it with 1/3 of an inch of drippings, an inch is just to arterial clogging for me.
re: Scary Bill
I guess this situation is like so many where Canadians sit halfway between the UK and the US. Cooks Illustrated has a recipe for 'perfect' Yorkshire pudding and it is dry and puffy. They actually poke a hole in them to let the steam out. I am absolutely on the side of British Yorkshire pudding being the most authentic. At the same time I can see where someone might like the American way.
My mother was a professional chef and she said the key was to measure the volume of eggs and adding the same quantity of milk and flour, nothing else. Her recipe is partly puffy, not really crisp and partly custard like.