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