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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2/18/08 at 11:31am