The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

whole wheat pastry flour: yes or no in biscuits and scones

stefenos's picture
stefenos

whole wheat pastry flour: yes or no in biscuits and scones

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.

charbono's picture
charbono

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.


 

mrfrost's picture
mrfrost

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.

atlanticsunrise's picture
atlanticsunrise

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.

rockfish42's picture
rockfish42

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