What ratios do you use? In what kinds of recipes shouldn't you use whole wheat pastry flour?
Since pastry flour has a very low protein content, it's best used in recipes that don't rely on a lot of gluten and a lighter, crumblier texture is desired.
I liberally substitute all of the all purpose flour for whole wheat pastry flour--it's really up to you what ratio. To add to K'lee's answer, you should use it for recipes that rely on baking soda or baking powder, not in recipes that rely on yeast. E.g. biscuits, pie crust, quick breads, cookies.
Heidi Swanson has several recipes that use whole wheat pastry flour (see http://www.101cookbooks...).
In particular, I love her recipe for Marathon Cookies: http://www.101cookbooks...
Please enter a valid email address.
Well played. You deserve a cookie.
Perfect for your weekend potlucks
One-Pot, No-Mixer Chocolate Cake
Do Less, Get More (Hooray!)
40 Recipes to Kick Off Your Grilling Season
The Story of Patel Brothers
What's Trending from New York Design Week
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)