What to do with pastry flour?
So I just did my big pantry shopping trip. I had cake flour on the list, but the store I went to didn't have any, so I bought pastry flour.
As I understand it, it's a low-protein flour (lower than AP/not as low as cake), but cannot be used interchangeably. Anyone know how to best use it as a substitute in recipes, or any recipes where it's really worth using?