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Using a variety of flours

post #1 of 4
2/18/08 at 11:31am
Thread Starter 
So do most cookies come out better using pastry flour rather than AP? The information that I have found has not been very descriptive. Obviously most recipe books are going to call for AP, because that's what most people use. So does one just need to convert AP measurements to pastry flour measurements (due to the lower gluten count)? I've tried finding a somewhat detailed article, but to no success. Can anyone suggest a good book on expanding knowledge in this regard and in general baking? I'm not looking for a recipe book, but why to use certain things so that I can learn to adapt recipes. Thanks all.
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post #2 of 4
2/20/08 at 5:34am
I only use Cake and pastry flour for some cakes, ie) if you want a nice sponge type cake,

for every other cake and cookies I prefer unbleached* all purpose, I think the unbleached flour is much nice than the white ap flouf
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post #3 of 4
2/21/08 at 3:33am
For a reference book take a look at Professional Baking by Wayne Gisslen.

The final texture of the cookie you want willl influence the type of flour you use. You will probably not be mixing you cookie dough long enough to develop the gluten in the flour. That saud I do use a bit of cake flour in my chocolate chip cookies:)
At weddings, my Aunts would poke me in the ribs and cackle "You're next!". They stopped when I started doing the same to them at funerals.
www.kyleskitchen.net
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post #4 of 4
2/21/08 at 8:34am
Thread Starter 
Thank you both. I'll look into that book. After some more continued research I think that I am beginning to grasp the flour concept fairly well.
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