On Mar 17, 10:41*am, "Felice" > wrote:
> I have a gazillion recipes for Irish soda bread, but I'd like to try a new
> one. It calls for 1 1/4 lb all-purpose flour and 1 1/4 lb pastry flour, a
> combo I've not tried before, and I don't have pastry flour on hand.
>
> My King Arthur cookbook suggests 2 tablespoons cornstarch for an equal
> amount of flour in each cup. I do trust KA, but I'd appreciate hearing from
> someone who has made this substitution with success because I am a cook, not
> a baker.
>
> I suppose I could just order some pastry flour from KA and try this recipe
> later, but ...
>
> Of course I plan to use Kerrygold as the butter du jour on the sliced bread,
> and smoked salmon top of that.
>
> Felice

That's also what they recommend for substituting cake flour (Not 100%
sure if that's the same thing or not).

I'd say go for it - any soda bread dough I've made is pretty
forgiving.

By the way, now I'm DYING for a smoked salmon Kerrygold canape -
thanks a lot!!

Kris