Submitted by stefenos on June 16, 2010 - 8:13am
i have seen formulas for both biscuits and scones that include an ap/ww blend of flours. there has been a bag of ww pastry flour setting on my pantry shelf for months and i am wondering if this would be a beneficial or detrimental addition to my biscuit and scone flour mixes. thanks for any thoughts or shared experiences you may have.
|
del.icio.us
Twitter
Facebook
StumbleUpon
Favorite
WW Pastry Fl
If it's been siting on the pantry shelf for months, I'd dump it. Otherwise, my favorite recipe for American biscuits is 90% WW pastry flour and 10% AP flour.
From now on, remember to keep
From now on, remember to keep your whole grain flours in the freezer or fridge.
When I make scones and/or pastry, I add some ww pastry flour. Cinnamon rolls too. Don't make any of these too often though.
Yes and No
I agree - the pastry flour is fine, but if it's old (it will smell rancid vs. fresh), it will give your bread a flavor that you probably don't want.
Here's a good recipe
This is from the late Gourmet magazine, very nice muffins and confuses my less baking inclined but health conscious friends
http://www.gourmet.com/recipes/2000s/2009/08/kemp-whole-wheat-blueberry-muffins