You’ve probably noticed by now that the main flours I use in baking up my goods are whole wheat pastry flour and white whole wheat flour. I promise I’ll branch out to other flours one day. There just happen to be rather large bags of said grains currently occupying space in my kitchen cabinet. And since that kitchen cabinet is already spilling baking products onto my bedroom shelves – have I mentioned my tiny apartment?! – I think it’s best to use up what I have before purchasing more. But I do have every intention of getting out of my comfort zone that is the world of wheat – there’s spelt, brown rice, quinoa to explore!
I wrote about white whole wheat flour a while back, so it’s time to give whole wheat pastry flour the stage.
Sidebar: Let’s just call them WWWF – remember that one? – and WWPF from here out. Way easier.
So what’s the diff? Well, they’re both made from whole wheat – obviously – yay whole grains! Actually, they’re both made from whole white wheat. But WWPF is produced from a “soft” variety whereas WWWF is made from a “hard” variety. And WWPF is milled to a very fine texture while WWWF is more coursely ground. WWPF is also lower in protein and gluten. Add all these things together and you get a flour that’ll give you baked goods more light and tender than regular whole wheat flour, or even WWWF, ever could.
I tend to turn to WWPF for delicate treats – like cakes – and WWWF for things that can handle a heartier texture – like muffins or quick breads. But sometimes I just go with whatever I’m feeling. Like I’m kind of liking WWPF better right now. Shhh…don’t tell WWWF. When substituting it for white, all-purpose flour in recipes, I replace it cup for cup.
Have you used whole wheat pastry flour? What do you think?