Why didn't my puff pastry puff?
I've made croissant dough the classic way a couple of times and never had problems with the end products. Today, I made puff pastry and used a portion to make peach tart tatin. I'm disappointed that the crust didn't come out crisp-flaky as it should although I saw it puff a bit while baking. I used flour labeled organic pastry flour that I bought in a blue bag at Whole Foods. The flour was the color of wheat, i.e., not white, and the pastry had a wheat taste. Somehow, I remember a whiter-colored pastry flour when I took a class at SFBI. Are there many different types of pastry flour? There was only this product in the store so I assumed it was the one I needed. Next time, what should I buy when the recipe calls for pastry flour? Can Swan's Down cake flour substitute?