I bought some organic whole wheat pastry flour to make a pte brisée
crust for a pecan pie.

I remembered Martha White and other Southern flours are typically soft
wheat flours, much like pastry flour. I also remembered making
buttermilk pancakes with MW flour and finally discovering that long
sought after shortstack I tasted right after getting out of the service.
So, I made some pastry flour n' buttermilk pancakes w/ my new whole
wheat pastry flour. To die for! I couldn't mess 'em up. I even used
DIY buttermilk and it was still awesome.

This confirms my suspicions that pastry flour is killer for a lot more
than "pastry". I'll try waffles, next. In the meantime, get on down
to yer local health food store and buy some pastry flour. Not only is
bulk pastry flour waaaaay cheaper than that box/bag of Softasilk or
King Arthur or Red Mill, but it works jes as well. Plus, it's
organic! I'll be doing a lotta baking, this Winter, with pastry
flour. I'll keep y'all posted on my efforts.

nb

notbob wrote in rec.food.cooking:

> I bought some organic whole wheat pastry flour to make a pte brisée
> crust for a pecan pie.
>
> I remembered Martha White and other Southern flours are typically soft
> wheat flours, much like pastry flour. I also remembered making
> buttermilk pancakes with MW flour and finally discovering that long
> sought after shortstack I tasted right after getting out of the
> service. So, I made some pastry flour n' buttermilk pancakes w/ my
> new whole wheat pastry flour. To die for! I couldn't mess 'em up.
> I even used DIY buttermilk and it was still awesome.
>
> This confirms my suspicions that pastry flour is killer for a lot more
> than "pastry". I'll try waffles, next. In the meantime, get on down
> to yer local health food store and buy some pastry flour. Not only is
> bulk pastry flour waaaaay cheaper than that box/bag of Softasilk or
> King Arthur or Red Mill, but it works jes as well. Plus, it's
> organic! I'll be doing a lotta baking, this Winter, with pastry
> flour. I'll keep y'all posted on my efforts.
>
> nb

Works well NB for some stuff. Does not rise right for regular bread.

Carol

--

Soft white doesn't create enough gluten for bread. It's a protein thing. Hard red spring is the way to go.