Related Forum Threads
- Chocolate Sybil Cake Last post on 12/10/14 at 1:36pm in Recipes
- A good tasting cake that is great 4 carving Last post on 7/26/10 at 7:54am in Pastries & Baking
- Best Ever Carrot Cake and Cream Cheese Icing Last post on 2/25/10 at 6:50am in Recipes
- Why should I do this to a cheesecake? Last post on 12/25/09 at 2:48pm in Pastries & Baking
- Italian Dessert Last post on 9/30/06 at 3:50pm in Pastries & Baking
The Perfect Yellow Cake Recipe And Techniques
Last edited: 9/26/11
- Puff PastryLast edited: 1/21/12
- When Is A Cobbler A Grunt Making Sense Of American Fruit DessertsLast edited: 3/8/10
- How To Make A Chocolate SouffleLast edited: 2/28/10
- How To Prepare A Panna Cotta With Honey And StrawberriesLast edited: 2/16/10
The Chefs at The Chef's Academy in Indianapolis, In. Were amazing and knowledgeable. They showed interest with your creativity and looked forward to beating you with their hats when you did some...
I picked up one of these on sale with the intention of storing until Christmas. But that's a ways off, and I needed to verify it worked in case I needed to return it with in the warranty...
I've been looking for recipes and ideas I can ship off with my daughter to college and this book had a good variant idea on the one-pot meal. But the writing is chatty and cutesy. This doesn't...
I have to say it never occurred to me that such a unit would exist until I was working at one of my companies events and they had a catered breakfast in which the caterers would cook omelets to...
WARNING!!! Want to lose your money? Welcome to Italian Chef Academy! If you read this message before choose the school,please close their website and forget you've ever seen it - I wish somebody...
Pastry flour & Cake flourpost #1 of 101/31/10 at 5:24pmThread Starterpost #2 of 102/1/10 at 3:45pmpost #3 of 102/1/10 at 3:50pmpastry flour has less gluten then cake flour
How can that be? They're both milled from the same soft winter wheat. And they're milled much more finely than all purpose (Swans Down claims 27 times more finely).
I was always under the impression that they were just different words for the same product.They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard KiplingThey have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kiplingpost #4 of 102/1/10 at 5:20pmThroughout most of America cake flour is 5% - 8% protein, pastry flour is 8% - 9%, and AP flour is 9% - 12%.
For my money, pastry and softer AP flours are best for pie crusts. Cake flour is too soft. Hard AP and bread flours are too hard. Pastry flour is also very good for biscuits; and to my mind it's the softness of the flour that distinguishes "Southern" biscuits from the generic.
I make my own pastry flour by mixing Swan's Down (skosh less than 7%) with King Arthur AP (un petit peu more than 11%), 50/50. Its close enough for government work. Another way to "convert" AP to pastry or cake flour is by subbing corn starch (0%) for some of the AP.
BDLpost #5 of 102/1/10 at 5:41pmpost #6 of 102/1/10 at 8:30pm
cake flour and pastry flour.cake flour is processed with cholorine gas which "fractures" if you will, the surface of the starch allowing it to take on more moisture - making it High Ratio. ( great for a roux )
This will also help it to tend toward an upward movement while baking while pastry flour tends more toward spread and does not take on as much moisture.
Pastry flour instead of AP flour will lead to a more tender product.
Hope this helps!post #7 of 102/1/10 at 9:24pmThread Starterpost #8 of 102/14/10 at 10:14pmpost #9 of 102/14/10 at 10:38pmThread Starterpost #10 of 102/26/11 at 4:58pm
Cake flour "and" pastry flour are both "soft" flours containing lower amounts of protiens and thus produce less gluten which results in a more tender product. Harder flours such as straight flour, pattent and clear flour are high protien/gluten producing flours suited for crusted breads. General purpose flour is formulated to be slightly weaker than bread flours (hard) so that it can be used in pastries as well. A professional baker however, prefers to use flours that are formulated for specific purposes because these give the best results.
The difference between "pastry" flour and "cake" flour is that pastry is slightly harder and is used for pie doughs and some cookies, biscuits and muffins. Using pastry flour instead of "all purpose" or "general purpose" flour will deffinately result in a different texture... a better one!
- Pastry flour & Cake flour
- Puff Pastry
- › What did you have for dinner? 29 seconds ago
- › Herbs? 3 hours, 17 minutes ago
- › It's that time of year again 3 hours, 20 minutes ago
- › Natto 3 hours, 21 minutes ago
- › Rotisserie rib of beef 3 hours, 26 minutes ago
- › Licensed Caterer 3 hours, 31 minutes ago
- › Most Hated Cookbook? 3 hours, 47 minutes ago
- › How Long Will A Compund Butter Last? - Garlic Butter 3 hours, 48 minutes ago
- › Memoir-type chef books 3 hours, 56 minutes ago
- › Indoor Herb Garden 4 hours, 1 minute ago
- › Chef Academy by TheCookSaigium
- › Anova WiFi Sous Vide Precision Cooker, Black by phatch
- › Sheet Pan Suppers: 120 Recipes for Simple, Surprising, Hands-Off... by phatch
- › Iwatani Gas Cassette Burner Stove by eastshores
- › Italian Chef Academy - Rome by tessy
- › Wine Bottle Cooler Stick - 3-in-1 Stainless Steel Wine Chiller... by majorc
- › Meat Thermometer - Instant Read LCD Screen Auto Shut-Off with Long... by majorc
- › Le Cordon Bleu USA by freshbaked
- › Professional Baking by Daniel Benitez
- › Culinary Institute of America - Hyde Park by backtobasics2
- › Pastitsio-Greek "Lasagna"
- › Corn Fritters with Peach Salsa
- › Watermelon Limeade
- › Tomato Basil Pasta
- › Melon & Feta Salad
- › Bacon & Corn Relish
- › How To Make Old Fashioned NY Sour Corn Rye Bread
- › Want to customize your uniform? Know your...
- › Elotes-Corn on the Cob, Mexican Style
- › The BLT-A Case for Food Snobbery