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If I don't have pastry flour, may I use another type or should I go pick some up?

81bc5bff-0f69-440c-825d-6368266460ab.butternut_cider_doughnuts_72_dpi

I have a question about the ingredient "whole wheat pastry flour" on the recipe "Butternut Squash & Cider Doughnuts" from artandlemons.

asked by Hunksee almost 4 years ago
6 answers 1752 views
62da2e3c-5d4a-4c43-a2ed-feb7f39ad363.with_ab
added almost 4 years ago

you could mix cake flour and AP flour if you have those on hand...that would create the best result without pastry flour. otherwise, you will definitely have a tougher texture (but the flavor should be mostly the same)

23b88974-7a89-4ef5-a567-d442bb75da04.avatar
added almost 4 years ago

You should be able to substitute all-purpose flour for the whole wheat pastry flour 1:1. If the dough still feels sticky after you mix the wet and dry ingredients together, add up to 1/4 cup more a-p flour.

23b88974-7a89-4ef5-a567-d442bb75da04.avatar
added almost 4 years ago

You should be able to substitute all-purpose flour for the whole wheat pastry flour 1:1. If the dough still feels sticky after you mix the wet and dry ingredients together, add up to 1/4 cup more a-p flour.

23b88974-7a89-4ef5-a567-d442bb75da04.avatar
added almost 4 years ago

You should be able to substitute all-purpose flour for the whole wheat pastry flour 1:1. If the dough still feels sticky after you mix the wet and dry ingredients together, add up to 1/4 cup more a-p flour.

23b88974-7a89-4ef5-a567-d442bb75da04.avatar
added almost 4 years ago

You should be able to substitute all-purpose flour for the whole wheat pastry flour 1:1. If the dough still feels sticky after you mix the wet and dry ingredients together, add up to 1/4 cup more a-p flour.

23b88974-7a89-4ef5-a567-d442bb75da04.avatar
added almost 4 years ago

sorry about the multiple post responses. there seems to be a glitch in the site and I can't delete them...