ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Pastries & Baking › How to make 3 cups Pastry flour
New Posts  All Forums:Forum Nav:

How to make 3 cups Pastry flour

post #1 of 3
9/8/07 at 5:04am
Thread Starter 
For 3 cups pastry flour: 2 cups All pur + 1 cup cake?
I got the from joy of cooking website.
Does this sound correct?
www.myspace.com/boxer78
www.youtube.com/carlaird
Reply

Featured Stories on ChefTalk.com

Great product that allows you to manually adjust the sharpening angle for each knife
A clinical look at how a restaurant runs
The Making of a Chef Innovator, without the Pomp
post #2 of 3
9/8/07 at 5:23am
That should work, yes. Basically you are trying to make a flour mix which contains less protein.

Bread flour is the highest in protein, then comes regular all purpose, then comes cake flour. Normally, one of these three would suffice, and you can use cake flour in most pastries and get a wonderful result.

The higher protein flours are for items which require high gluten such as bread, the lower protein flours are for cakes and things like biscuits where you would like a nice soft crumb and zero chewiness. :)
Reply
post #3 of 3
9/9/07 at 5:46pm
Carlaid,

anything between 2:1, 1:1 or 1:2 (ap flour :cake flour)will work for pastry flour.
depending on the pastry, you can adjust.

(that's what i have read)

Luc H
I eat science everyday, do you?
Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Pastries & Baking

Featured Stories on ChefTalk.com

Great product that allows you to manually adjust the sharpening angle for each knife
A clinical look at how a restaurant runs
The Making of a Chef Innovator, without the Pomp
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Pastries & Baking › How to make 3 cups Pastry flour