Kristin had a great question regarding pastry flour, which reminded me that I frequently recommend it for different cooking projects, but have never explained what it was! “My question is, what is the difference between pastry flour and regular wheat flour? Can you get a pastry flour consistency if you grind your own flour?” The difference actually lies not in how you grind it, but in what wheat berry you use. Regular whole wheat flour is ground from hard wheat berries. This has a higher protein (and gluten) content.

Bundy Online Seriale. This makes a more elastic dough that will rise well with sourdough and yeasted breads. If you want to grind flour for making bread, then look specifically for berries that say “hard” wheat berries.

Pastry flour is similar to regular flour but with 8 to 10 percent protein. King Arthur's pastry flour, for example, has 8 percent protein. Other brands may have a little more.

On the other hand, pastry flour is made with from “soft” wheat berries. They have a lower protein (and gluten) content and lends itself to more tender quick breads, desserts, pancakes, and soda bread. The higher gluten found in hard wheat flour would make these products more tough.

I like to have to have both on hand. Different varieties of wheat can have higher and lower protein and gluten content, so how much hard and soft berries contains will vary. For the curious, here are a few other common flours. All purpose flour is a mix of hard and soft wheat flours. It’s a kind of “in between” choice that can work semi well for bread or pastry baking.

Cake flour is a very low gluten flour (obviously white, bleached and finely milled as well). This produces a light and airy cake.

On the other side of the spectrum, you have durum or semolina flour which is very high in protein and made from the endosperm of durum wheat. The high protein content is why it holds together so well when you are making pasta (a traditional use for it). Hi Kimi, Is there an explanation somewhere on your blog (or anywhere on the internet that you’re aware of) that gives guidance on how fine/coarse to grind the different wheat berries? I’m having so much trouble getting my soft white wheat to be the correct texture for baked goods, and I think it’s because I don’t know what to set my Nutrimill. Any suggestions? I had to throw out a batch of biscuits b/c as soon as I added the flour to the coconut oil, i just had paste, rather than the proper consistency. And other similar problems w/ the soft wheat berries.

Thanks for any help you have to offer (and don’t worry if you don’t have an answer.) Susanna. The information you find here at The Nourishing Gourmet is meant to help you become a better cook! This site is primarily for sharing family friendly recipes. Game Gta 2010.

It's not meant to give medical advice or to make any health claims on the prevention or curing of diseases. Frecventa Geniu Pdf. This site is only for informational and educational purposes. Please discuss with your own, qualified health care provider before adding in supplements or making any changes in your diet. Also, any links to sponsors or affiliates (including Amazon) may give me a percentage of the sale or a pay per click. Thank you for supporting this site.