Whole wheat pastry flour
I've accumulated a few bags of whole wheat pastry flour. I'm looking for ideas on what I can turn it in too.
Ideally I would like to make some doughs I can keep in the freezer for future goodies.
I plan to make some graham cracker dough, but not see what else.
Does anyone have some thoughts? I would appreciate any ideas.
Accumulated....if you mean over many months, and haven't refrigerated or frozen the flour, it may be rancid. Smell it.
If you're not sure, bake a small batch of sugar cookies using it in place of white flour. See how they taste. If bitter, your flour's no good.
Otherwise, I use whole wheat pastry flour or white whole wheat flour instead of all-porpose flour in pie dough, muffins, cookies.
Whole wheat flour does not have the gluten needed for yeasted doughs. If you want to make bread, you'll need to buy Vital Wheat Gluten, which can be found at supermarkets that have a Bob's Red Mill specialty grains section.
Thanks for the suggestions. I will probably make some cookie dough with some of it. And start with maybe swapping out half. It's always nice to have few bags of cookie dough in the freezer.
I have been keeping the flour in the freezer so I don't think rancid will be a problem.
Pita dough might be fun. I'll see if I can find a small bag of vital gluten. Although I am trying to use stuff up instead of buying more :/