Description
not recommended for bread baking.
A quality flour that is a great substitute for AP flour!
Long flour sent
That is the correct flour. Whole Wheat Pastry flour is made from soft red winter wheat.
I am grateful to have found this source of whole wheat pastry flour. I bake with it almost exclusively.
For years, I have used Bob's Red Mill Whole Wheat Pastry Flour from our supermarket. But it disappeared from the shelves and, sure enough, it is gone from Bob's Red Mill web site. It is especially important to have the right flour for pie crusts: it has to be whole wheat, because white flour doesn't taste like anything, and it has to be low protein soft wheat or it comes out as hard as concrete. (I use 4oz butter to 1c flour.) I couldn't find any flour locally that worked for me, including from the food co-op. I am getting good results with the Weisenberger soft WW flour, and the taste is very good.
I have used this bread for years, especially st Christmas to make a nut bread that is a family favorite for generations. This is the only flour that works.