Is there a difference between white whole wheat and whole wheat pastry flour?
White whole wheat flour is flour made from a strain of wheat that has fewer tannins, thus appearing light tan rather than reddish brown. The only white wheat I have bought is hard spring wheat. The flour from this wheat is pretty much the opposite of pastry flour. Pastry flour is made from soft wheat.
Yep. The lady at the store said "Our pastry flour is made from white wheat." I suspected something was not the same, but I'd not learned there was a hard and a soft white wheat. Got to educate her, too, after your comments. Too bad I can't get whole white wheat flour here, but I'm glad I can get whole wheat pastry flour. Thanks for clarifying. Once again, I love this forum!