Substitute Pastry flour for All Purpose? [moved from Greater Boston area board]
I'm way low on All Purpose flower while getting ready to bake a low calorie pound cake. I've got plenty of Bread, Pastry, Whole Wheat and Whole Wheat White flours on hand. I figure Pastry flour is the most similar, bread flour will be too chewy and the wheat flowers will taste too diet. Is there any thing I should do to sub pastry flour or just go for it?