~Pastry Flour~

Hello!!Welcome again to all my friends….Today’s topic is about flour..Pastry flour is relatively low-protein flour that is often called for in making biscuits, cookies, pie crusts, and pastries. Bread flour, for instance, weighs in between 12% a 13% protein, and helps produce wonderfully well-risen, chewy loaves of bread. Even well-stocked supermarkets seldom carry more varieties than cake flour, all-purpose flour (9% to 12% protein), and bread flour. If you can't find pastry flour, you can mix you own by combining cake flour and all-purpose flour in a ratio somewhere between two parts cake flour to one part all-purpose and one part cake flour to one part all-purpose.